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Chicken & Dumplings
 Ingredients 1 (3-6 lb) frying chickens (any whole chicken will do) 2 quarts water 2 teaspoons salt 1/2 teaspoon pepper (I use coarse) 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons shortening (I use plain butter) 3/4 cup buttermilk 2 stalks of celery grated 1 onion grated 1 tsp of garlic puree or powder 1 chicken stock cube Directions 1 Place chicken in slow cooker overnight. Add water ,2 teaspoons salt, pepper celery, garlic & onion. Cover. 2 The next day, remove all skin and bones. Shread chicken up into bite sized chunks. (It should be falling off the bone) 3 In a mixing bowl combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened. 5 Transfer chicken & broth to a large pot & bring to a boil. Add chicken cube. 4 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. I just pinch off pieces). Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally. **If you want the liquid more "milky" add milk now** Some people swear by evaporated milk. I've tried whole and evaporated ..and prefer whole, it's up to you. **For thicker liquid, sift in more flour** (slowly) *** If you don't have buttermilk, use whole milk & add 1/2 tsp. of white vinegar (stir). Allow it to stand 5 minutes before making the dumplings*** 
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