1 3-lb. frying chicken
2 qt. 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

In large pot, add water, salt, and chicken. 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 and pat to 1/2-inch pieces and drop into boiling broth. Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally. Stir in the chicken and serve.