1 (3 lb.) chicken
2 qts. water (or 8 c.)
2 tsp. salt
2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
3 tbsp. shortening
3/4 c. buttermilk
1/2 tsp. pepper

Cook chicken in water with 2 teaspoons salt in large saucepan for 1 hour or until tender. Drain chicken, reserving broth. Bone and chop chicken. Combine flour, soda and remaining 1/2 teaspoon salt in bowl; mix well. Cut in shortening until crumbly. Add buttermilk gradually, stirring with fork just until soft dough forms.

Knead lightly 4 or 5 times. Pat to 1/2-inch thickness. Cut into 1 1/2-inch pieces. Bring broth to a boil in large saucepan; add pepper. Drop dough into boiling broth; reduce heat to medium-low. Cook, covered, for 8 to 10 minutes or until dumplings test done, stirring occasionally. Stir in chicken. Yield: 6 servings.