Chicken and Dumplings

For the chicken:

1 whole chicken

2 stalks celery

1 carrot

1 medium onion

several sprigs parsley and thyme

salt and pepper

For the Dumplings:

2 cups self-rising flour (or 2 cups all purpose flour + 1/2 tea. salt + 2 tea. baking powder + 1/2 tea. baking soda)

5 T. Crisco

3/4 c. fat free buttermilk

For the chicken: Pressure cook the chicken with celery, carrots, onions, parsley, thyme, salt and pepper over medium heat for 25 minutes (or simmer partly covered for 2 hours). Cool and debone, reserving all of the broth and chicken and discarding everything else. If you have time, you can refrigerate it and let the fat come to the top and discard.

For the dumplings: Put flour in a bowl. Add Crisco and cut in with a pastry cutter or fork, combining well until the mixture resembles course meal. Add enough buttermilk so the mixture comes together and knead well.

Bring 1/2 the chicken and broth to a simmer. Add small balls of the dough, maybe 1" around. Cover and simmer 15 minutes without opening lid. Serve, sprinkled with parsley for garnish. Use remaining chicken for another dish.

About the author: Peggy Bloodworth