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

Cook chicken in 2 quarts water and 2 teaspoon salt. Bring to a boil; cover, reduce heat and simmer 1 hour or until tender. Remove chicken from broth and cool. Bone chicken and cut meat into 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 a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface and knead lightly 4 or 5 times. Pat dough to 1/2-inch thickness. Pinch off dough n 1 1/2-inch pieces and drop into boiling broth. Reduce heat to medium-low and cook about 8 to 10 minutes or until desired consistency, stirring occasionally. Stir in chicken. Yield: 4 to 6 servings.