Prep time: 10-15 minutes
Cook time: 45-60 minutes
Ingredients
- – 1 (3-lb) chicken
- – 2½ tsp salt
- – ¾ tsp pepper
- – 1 onion, peeled and left whole
- – ¼ cup chopped celery leaves
- – 2 cup all-purpose flour, plus extra for kneading
- – ½ tsp baking soda
- – 3 Tbsp. vegetable shortening
- – ¾ cup milk
Directions
- Put the chicken and 2 teaspoons of salt in 2 quarts of water into a Dutch oven. Cover the chicken and wait for the water to come to a boil.
- After the water starts to boil, bring the temperature down to medium heat. Add pepper, onion and celery leaves.
- Let the chicken simmer just enough for the meat to fall off the bone.
- Take the chicken and onions out of the cooking pot and strain the celery leaves to discard along with the onion.
- Once the chicken has cooled, take off parts of the meat to cut into 1-inch pieces. Discard any skin and bones from the chicken left.
- Bring the chicken broth back to high heat and leave to boil.
- In a medium-sized bowl, mix the flour, baking soda and ½ teaspoon of salt together. Add shortening by cutting small pieces with a knife and fork or pastry cutter. Continue to stir until the mix reaches a breadcrumb-like consistency.
- Slowly stir in the milk until the dough is moist. Spread the dough out on a flour-covered surface and knead for 5 minutes. Roll the dough into a ½-inch thickness and proceed to cut into 1 ½-inch squares.
- Take small pieces of dough and add them to the boiling broth. Reduce to low heat, cover the pot and let simmer for about 10 minutes. Stir occasionally.
- Add chicken into the pot and cook for about 8 minutes or until the chicken is warmed all the way through.
- Serve it while it’s hot and enjoy some good Southern cookin’!
