Directions

For the Broth

1. Add bouillon cubes to the broth and let them dissolve while you make the dumplings.

2. You’ll need about 2 quarts of broth according to how much gravy you like. You can add some water to the broth if you’re using the bouillon cubes as it could dilute the flavor. (2 chicken bouillon cubes for added flavor)

For the Dumplings:

1. In a large bowl, mix 3 cups self-rising flour, 5 tbs melted lard, and enough buttermilk to make a sticky dough (not too wet). (3 c self-rising flour, 5 tbs melted lard, Buttermilk)

2. Bring broth to a rolling boil on med/high heat add salt and pepper to taste now. (Salt and pepper to taste)

3. Keep the dough in the bowl, sprinkle flour on the dough, and flour your hands, too. (3 c self-rising flour)

4. Pinch up the dough with your hands and roll into about 1 1/2 in balls.

5. Drop the balls into the boiling broth.

6. DON’T stir! Just gently shake the pot.

7. Move dumplings over with a spoon to make room for more.

8. Reduce heat to low, cover and let dumplings simmer for about 15 min.

9. Add shredded chicken right before serving, sprinkle it in, moving dumplings with a long spoon to get the chicken down in the gravy.

10. Serve immediately. (1 Fryer Chicken cooked)