D' Best Chicken N' Dumplings

Ingredients

• 3 cups all-purpose flour
• 0.25 teaspoons baking soda
• 0.25 teaspoons salt
• 2 tablespoons shortening
• 1 cup ice water
• 1 , 4 pound
• 1 tablespoon seasoning salt , or to taste
• 3.5 quartss water
• 0.5 small onion , chopped
• 2 stalks celery , chopped
• 0.25 cups margarine
• salt and pepper to taste
• 1 teaspoon poultry seasoning

Instructions

1. 1

   In a large bowl, sift flour, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 2 hours or overnight.

2. 2

   Remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. Season chicken with seasoning salt, and place in a large stock pot. Pour in water. Add onion, celery and margarine. Bring to a boil, then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off the bone.

3. 3

   On a lightly floured surface, roll one ball of dough to about 1/8 inch thick. Cut into 2 inch squares. Drop into simmering broth, and let cook for about 2 minutes. Stir gently to prevent sticking; add more water if needed. Season broth while dumplings are cooking with salt, pepper and poultry seasoning. Simmer for about 15 minutes, or until dumplings are cooked through.