This is my ultimate comfort food. I requested my mom make them for me on my last birthday. She made them again this past Sunday, out of the blue and much to my delight.

My Great Grandmother would buy a “stewing hen” (an old laying hen too tough for anything but long cooking). She salted it well and cooked the heck out of it. The result is a rich broth that you really cannot get if you use a young chicken or light parts.

She was famous for her dumplings, but sadly the exact recipe died with her back in 1993. My mom and I worked out our best approximation.

1 large frying chicken (4 pounds or so)
celery tops
one small onion (diced)
1- 2 carrots
chicken bouillon for more flavor
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
5 Tablespoons shortening
1/4 cup chicken stock
2/3 cup buttermilk

Cook chicken with celery, onion, and carrots gently, no boiling, for an hour or so. The chicken should fall off the bones. Separate chicken from broth, removing meat from bones. Strain broth. You might want to chill the broth so that fat rises to the top and can be skimmed off and thrown away.

Combine flour, salt, and baking soda. Cut shortening into dry mixture with fork until it forms a course meal. Stir in chicken stock and buttermilk to make stiff dough. Knead 5 or 6 times. Wrap in plastic bag and chill.

Roll 1/8 inch thick. Use enough flour on surface so that dough does not stick. Cut into 4-inch by 1-inch squares.

Bring original chicken stock to simmer. Drop dough pieces into stock one at a time, stirring often to separate. Cook gently for 10-12 minutes until firm but tender. Add reserved chicken meat.