Ingredients
1tbspextra-virgin olive oil,or as needed
2medium carrots,chopped
2celery stalks,chopped
1large onion,chopped
1tbspparsley,dried
salt and ground black pepper,to taste
3lbsfryer chicken,(1 whole), giblets removed
water,as needed
2cupsself-rising flour
½cupvegetable shortening
1tspsalt
8cupsbuttermilk
Preparation
Heat oil in a large stockpot over medium-high heat. Add carrots, celery, onion, and parsley. Add salt and pepper and cook for about 5 minutes vegetables until they sweat.
Drop the chicken right into the stockpot and add water to cover by 3 to 4 inches. Bring to a boil and cook for about 1 hour until no longer pink in the center and juices run clear.
Meanwhile, place flour in a large bowl; cut in shortening. Add buttermilk slowly until the flour comes together in 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 the pot and let cool until for about 15 minutes safe to handle. 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 for 5 to 10 minutes until stock is thickened and dumplings are no longer cream-colored, but almost brownish-grey.
