Prep 1 hr
Cook 15 mins
This is a recipe I've been perfecting to vibe with my renal diet needs, very low sodium and still very tasty! This down home dish is down right delicious!
- 2 1⁄2 lbs whole chickens
- 2 quarts water
- 1 teaspoon black pepper
- 4 garlic cloves, crushed
- 1 tablespoon onion powder
- 2 sprigs fresh thyme
- 1 tablespoon sage, chopped
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 3 tablespoons shortening
- 3⁄4 cup unsalted buttermilk
- 1⁄2 teaspoon fresh thyme, chopped
- Place chicken in large pot and add water.
- Bring to a boil, then cover, reduce heat and let simmer for one hour.
- Remove chicken from pot and let cool slightly.
- Remove meat from bones, cutting meat into bite-sized pieces: set aside.
- Skim any excess foam and fat from the top of chicken stock.
- Bring stock back to a boil and add pepper, garlic, onion powder, sprigs of thyme, and sage leaves.
- Combine dry ingredients and then cut in shortening until mixture resembles course meal.
- Add buttermilk, stirring with fork until dry ingredients are moistened.
- Turn out dough onto well-floured surface and knead lightly four or five times.
- Flatten dough to half inch thickness.
- Pinch off dough in 1 1/2 inch pieces and drop into boiling stock.
- Reduce heat to medium-low and cook 8-10 minutes or to desired consistency.
- Stir in chicken and enjoy.