1 (2 1/2 - 3 1/2 lb.) broiler-fryer
2 qt. water
2 tsp. salt
1/2 tsp. pepper
2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
3 tbsp. shortening
3/4 c. buttermilk

Place chicken, water and 2 teaspoons salt in Dutch oven. Bring to a boil, cover, reduce heat and simmer one hour or until tender. Remove chicken from broth and cool. Bone chicken and cut meat in bite size pieces; set aside. Bring broth to a boil. Add pepper.

Combine flour, soda and 1/2 teaspoon salt, cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with fork until dry ingredients are moistened. Turn dough out onto well floured surface and knead lightly 4 or 5 times. Pat dough to 1/2" thick. Pinch off dough into 1 1/2" pieces and drop into boiling broth. Reduce heat to medium-low and cook 8 to 10 minutes, stirring occasionally. Stir in chicken. 4 to 6 servings.