Got this recipe from one of our co-op members in WV! Thanks Rhonda!

1 (2 1/2 to 3 lb.) broiler-fryer chicken
1 tsp. Salt
2 cups all-purpose flour
1/2 tsp. Salt
1 cup buttermilk
2 quart water
1/2 tsp. pepper
1/2 tsp. Baking Soda
3 Tbs. shortening
Place chicken in a Dutch oven; add water and 1 tsp. salt. Bring to a boil; cover, reduce heat, and simmer 1 hour, or until tender. Remove chicken and let it cool slightly. Bone chicken, cutting meat into bite-size pieces; set aside. Bring broth to a boil; add pepper.

Combine flour, baking soda, and 1/2 tsp. salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface and knead lightly 4 or 5 times.

For drop dumplings, pat dough to 1/4 inch thickness. Pinch of dough in 1 1/2 inch pieces and drop into boiling broth. Reduce heat to medium-low and cook 8-10 min. or to desired consistency, stirring occasionally. Stir in chicken.
**Note: For rolled dumplings, roll dough to 1/4 inch thickness. Cut dough into 4 x 1/2 inch pieces. Drop dough, one piece at a time, into boiling broth, gently stirring after each addition.

To Freeze: Label containers. Allow the chicken & dumplings to cool & then spoon into Ziploc bags or plastic containers.

To Serve: Thaw & reheat on stovetop stirring constantly or in the microwave.

**My husband thinks this is a little too bland, needs more salt, pepper, or something! 🙂 So, season to your liking.