hardcase

Chicken and Pastry/Dumplings
Ingredients:
1 whole frying chicken
2 quarts water
2 teaspoons salt
1/2 teaspoon pepper
4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening(such as Crisco)
1 1/2 cup buttermilk



Directions:
Place chicken in a large pot. Add water and 2 tsp. salt. Bring to a boil. Cover, reduce the heat, and simmer for 1 hour or until tender (should almost fall off bone).

Remove the chicken from the broth and cool. Bone the chicken and cut meat into bite-sized pieces. Bring the broth to a boil and add pepper.

For Pastry/Dumplings: Combine the flour, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened. Knead the dough 4 to 5 times, and roll about -1/8 inch thick, drop into water one at a time Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally. Stir in the chicken and serve.