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- Preparing Time: 2 hours and 5 minutes
- Total Time: -
- Served Person: 12
- 1 teaspoon salt
- 1 tablespoon dried parsley
- water as needed
- salt and ground black pepper to taste
- 2 cups self-rising flour
- 1/2 cup vegetable shortening
- 2 stalks celery, chopped
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 quarts buttermilk
- 1 tablespoon extra-virgin olive oil, or as needed
- 1 (3 pound) whole fryer chicken, giblets removed
- Carbohydrate 25.7
- Cholesterol 63
- Fat 16.1
- Protein 26.2
- Sodium 713
- Calories 357 calories;
Heat oil in a large stockpot over medium-high heat. Add carrots, celery, onion, and parsley. Add salt and pepper and cook vegetables until they sweat, about 5 minutes. Drop the chicken right into the stockpot and add water to cover by 3 to 4 inches. Bring to a boil and cook until no longer pink in the center and juices run clear, about 1 hour. Meanwhile, place flour in a large bowl; cut in shortening. Add buttermilk slowly until flour comes together in a a large ball. Knead dough slightly; do not overdo it or dumplings will not be fluffy. Roll dough out and cut into dumpling strips. Pull cooked chicken out of pot and let cool until safe to handle, about 15 minutes. Reserve stock. Shred chicken meat. Pull all veggie chunks out of stock. Add shredded chicken back to the pot with stock and bring to a boil. Add dumplings slowly, 1 at a time, stirring constantly to keep from sticking. Cook until stock is thickened and dumplings are no longer cream-colored, but almost brownish-grey, 5 to 10 minutes.
