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1 (15 lb) chicken
10 quarts water
5 large onion, quartered
10 carrots, quartered
5 stalks celery, quartered
5 bay leaf
5 teaspoons peppercorn
10 teaspoons salt
5 sprigs thyme
5 sprigs rosemary
15 cups flour
2 1⁄2 teaspoons salt
2 1⁄2 teaspoons baking soda
25 tablespoons shortening
1 1⁄4 cups chicken stock
3 3⁄8 cups buttermilk
5 teaspoons chopped fresh thyme
5 to taste salt and pepper


Place chicken in a heavy 5 quart stockpot with water to cover.
Add the onion, carrot, celery, bay, peppercorns, salt, thyme and rosemary.
Bring to a boil, reduce and simmer for 1 1/2 hours.
Skim scum if needed.
Remove chicken and set aside to cool.
Remove meat and return bones to pot.
Simmer for 1 hour more.
Strain well and remove any fat you can.
Combine flour, soda, salt.
Cut in shortening until flour resembles coarse crumbs.
Add the stock, buttermilk and thyme.
Stir to make a stiff dough-and it will be stiff.
Turn out onto a floured board and knead gently 6 times.
Wrap in plastic and chill 1 hour.
Bring strained broth to a boil, reduce to a simmer.
Roll out the chilled dough to 1/8 inch thick, and cut into 4x1 inch pieces.
Drop them into simmering stock and stir gently.
Cook for 10 minutes, add the chicken and cook for 5 min more.
Season with salt and pepper

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