cup buttermilk (I add 1 tbsp. vinegar to 1 cup milk let sit 5 minutes, then measure 3/4 cup)
Serving Size: 1 (469) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 372 g52 %
Total Fat 41.4 g63 %
Saturated Fat 11.7 g58 %
Cholesterol 172 mg
Sodium 1275.7 mg
Dietary Fiber 1.2 g4 %
Sugars 1.6 g6 %
Protein 47.7 g
Place chicken in a Dutch oven. Add water and 2 teaspoons salt. 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 (never done), and pat to 1/2-inch pieces and drop into boiling broth (I do not pat it out, just pinch off pieces). Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.
Stir in the chicken and serve. I make it in the pressure cooker, much quicker and easier.
I pressure it for only 30 minutes.
It can also be done in the crockpot with 3-4 cups water but someone has that book so at this time I cannot give cooking times.