1 chicken
1 recipe dumpling dough (see below)

Boil the chicken in salted water for a couple of hours. Take out the chicken, leaving the broth for the dumplings. Roll out the dough until it's paper-thin. If it's too thick, they won't be any good. Slice the dough in strips and drop them into the boiling broth. Don't you dare stir them, or you'll have mush. It takes about 10 minutes for them to cook.

Serves 4-6.

ROLLED DUMPLINGS:

2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3 tbsp. shortening
3/4 c. buttermilk

In a large bowl combine the flour, baking soda and salt. Cut in the shortening until the mixture resembles coarse meal. Add the buttermilk, stirring with a fork until the dry ingredients are moistened. Turn the dough onto a well floured surface, and knead lightly 4 or 5 times. Roll the dough to 1/8 inch thickness and cut into strips or small squares. Slowly drop the dumplings into boiling broth.

Serves 4-6.