Chicken:
1 – 3 1/2 to 4 lb. broiler-fryer
7 c. water
1 carrot, halved
1 stalk celery, halved
1 medium onion, quartered
2 t. salt
1/2 t. pepper
2 sprigs of thyme
Dumplings:
2 c. all-purpose flour
2 t. baking powder
1 t. salt
1/3 c. shortening
2/3 c. hot water
3/4 t. chicken bouillon
Mix the 2/3 c. hot water with the bouillon; set aside to cool for use in the dumplings.
Remove insides from chicken and rinse.
Combine first 8 ingredients in dutch oven, along with chicken neck (if included)
Bring to boil, cover, and slowly simmer 1 hour and 10 minutes, or until chicken is tender.
Meanwhile, prepare dumplings:
Combine flour, baking powder and 1 t. salt in large mixing bowl.
Cut in shortening with pastry blender until crumbly.
Add 2/3 c. prepared, cooled broth, stirring with a fork until dry ingredients are moistened.
Turn half of dough out onto lightly floured surface and knead lightly 1 minute.
Roll dough to 1/8 inch thickness (no thinner).
Cut dough with pizza cutter or sharp knife into 2 inch squares.
Repeat with other half.
Let the cut dough sit on the counter to dry out a little.
When chicken is done, remove entire chicken to a large bowl.
Strain rest of mixture, and discard vegetables and neck.
Return broth to dutch oven.
Bring broth to a rapid boil.
Drop dumplings, one at a time, into boiling broth.
Cover, reduce heat, and simmer 25 minutes.
While dumplings are cooking, remove meat from carcass into medium-large shreds.
If the chicken is hot, you can use rubber gloves. (They insulate you from the heat, and give you good traction with the meat.)
When dumplings are done, add shredded chicken and let it set 10 minutes before serving.
If thicker juices are desired, mix 1 T. flour with 1/4 c. of broth from the pot until no lumps appear, and add to pot and stir.
