Preparing Chicken: In large pot cover chicken completely with water and
salt to taste. Bring to a boil then reduce heat, cover pot and simmer until
falling-apart tender (about 1 1/2 hours). Carefully remove chicken and let cool.
I like to skim the fat from top of stock at this point. Remove 3/4 cup of stock
and set aside.
With chicken removed and stove off with pot on eye to keep warm, add butter
and can of broth. Debone and cut into small chunks and set aside.
Dumplings: In large bowl add 4 cups flour and salt to taste, stir well.
Cut in Crisco with pastry blender until like coarse cornmeal.
Mix together 3/4 cup stock and 3/4 cup buttermilk - should equal 1 1/2 cups.
Mix to make a stiff dough. Be careful not to mix too long as it will make dough
tough. (Mix softly and until just wet.)
Heat remaining stock to a rolling boil. Using 1/3 of dough pat or roll out
on floured surface to about 1/8 inch thick (don't knead). Cut with knife
into 1 x 1 inch squares and drop onto rolling broth. Repeat, using 1/3 of dough
at a time. After dumplings have been added to broth, reduce heat to a simmer.
Add black pepper to taste and simmer 15 to 20 minutes - broth will thicken.
Add chicken in small amounts and stir slowly until chicken is heated.
Recipe shared with Recipe Goldmine by Randy Hartline.