This recipe was sent to me by a good friend of mine.I want to thank Donald for giving me this recipe to share with my subscribers and friends.I am sure you will enjoy this recipe as much as i did. Enjoy!

Chicken Preparation:
1 4 lb. broiler or roasting chicken
2 quarts water or chicken broth
1 teaspoon bouillon powder
1/2 lb. baby carrots
2 tablespoons fresh parsley
1 bay leaf
2 cloves garlic, crushed
1 onion, whole
black pepper
1 or 2 tablespoons butter
2 stalks celery, whole, plus leaves
Wash chicken, inside and out. Place in a large enough pot to cover with
about 2 quarts of water or chicken broth and bouillon powder (a bouillon
cube or soup base may be substituted. Add celery, a bay leaf,
parsley, pepper, onion and garlic. Bring the pot to a boil and
then reduce heat immediately to low; simmer for 70 minutes until
chicken is done.
Remove chicken from the broth and set on a dish to cool. Add the baby
carrots to the broth and cook carrots on medium until tender.
Remove carrots using a slotted spoon and set aside.
Continue to simmer the broth over low heat while preparing the
dumplings.
When chicken becomes cool enough to handle, cut into bite size
pieces, removing bones and skin.
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Dumplings:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 teaspoon baking soda
1 1/2 teaspoons sugar
2 tablespoons cold butter
1 cup buttermilk
In a medium bowl, combine flour, salt, baking powder and baking soda, mixing well. Cut in shortening using a pastry blender or a large fork
(pastry makers mix in the shortening using their hands ? if you want to
try, dip your hands in ice cold water for a minute, then dry your hands
first; it’s important not to melt the butter!)
Cooks Note: Butter is the shortening used in this recipe.
Add cold buttermilk, a few spoons at a time, mixing the dough from the
outside in with fork until a soft dough forms. About 3
minutes. You may need to add a small amount of buttermilk or
flour to adjust the consistency of the dough due to flour storage
conditions or humidity. Add liquid if the dough is
very dry and crumbly after it has been mixed; add flour if the dough is
very sticky.
Roll dough out on a work surface which has been lightly sprinkled with
with flour to prevent sticking. Roll dough out thinly, about 1/8″ thick,
then slice into strips, each about 2 inches in length.
Gently drop the dumplings into the simmering chicken broth. Stir them
gently to prevent sticking. Add chicken, pepper and butter and simmer
for another 10 minutes.
Serve with the carrots on the side and sprinkle the chicken and
dumplings with a bit of chopped parsley, if desired.