Ingredients

• 1 (3 -6 lb) frying chickens (any whole chicken will do)
• 2 quarts water
• 2 teaspoons salt
• 1⁄2 teaspoon pepper (I use coarse ground and double it)
• 2 cups all-purpose flour
• 1⁄2 teaspoon baking sod
• 1⁄2 teaspoon salt
• 3 tablespoons shortening (I use Crisco sticks)
• 3⁄4 cup buttermilk (I add 1 tbsp. vinegar to 1 cup milk let sit 5 minutes, then measure 3/4 cup)

Instructions

Place chicken in a Dutch oven. Add water and 2 teaspoons 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.

Combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened.

Knead the dough 4 to 5 times (never done), and pat to 1/2-inch pieces and drop into boiling broth (I do not pat it out, just pinch off pieces). Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.

Stir in the chicken and serve. If using a pressure cooker, high pressure for only 20 minutes with a 10 minute natural release.

It can also be done in the crock pot with 3-4 cups water but someone has that book so at this time I cannot give cooking times.