Instructions

• Place the whole chicken, chopped celery, chopped carrots, chopped onion, and 2 teaspoons of the salt in a Dutch oven. Add the 2 quarts water and the bay leaf.
• Bring the pot to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour.
• Using tongs or a large spoon, remove the chicken from the pot and set it on a plate. Let it cool 15 minutes.
• Remove and discard the skin and bones, and shred the chicken into bite-sized pieces. Set the shredded chicken aside.
• Add the black pepper to the pot of broth and bring the broth to a boil.
• While the broth is coming to a boil, combine the flour, baking soda, and the remaining 1/2 teaspoon salt in a large bowl.
• Use a pastry blender or your fingers to cut the vegetable shortening into the flour mixture until it resembles coarse meal.
• Stir in the buttermilk until the dry ingredients are just moistened and a soft dough forms. Turn the dough onto a lightly floured surface.
• Knead the dough 4 to 5 times, then roll it out to a 1/2-inch thickness. Pinch off pieces about 1 1/2 inches each and drop them into the boiling broth.
• Reduce the heat to medium-low, cover, and simmer the dumplings for 8 to 10 minutes, until cooked through. Stir the shredded chicken into the pot, heat until warmed through, and serve.