Southern Chicken and Dumplings Recipe

Cover chicken with water in a dutch oven. Add onion, celery, carrot, salt and poultry seasonings. Boil about 1 hour. Remove onion, carrot and celery. Reserve broth. Remove all meat from bone and cut into bite sized pieces. Remove skin. Combine flour and baking powder. Cut crisco into flour mixture until fine. (About the size of peas.) Add buttermilk. Let sit for ten minutes. Roll out onto lightly floured surface (about 1/2 inch thick.) If too sticky add more flour. Cut into strips and then cut each strip into one inch squares. Broth must be boiling before adding dumplings. Drop squares one by one into boiling broth. When dumplings are done add chicken and about 1 cup milk for gravy. Cook slowly until gravy thickens.