CHICKEN AND FLAT DUMPLINGS

Heat the olive oil, in large Dutch oven (6-7 quart) or soup pot over medium high heat.

Trim any excess fat off the chicken parts and season all over with 1 teaspoon of the salt and ½ teaspoon of the black pepper.  Place the seasoned chicken parts, skin-side-down in the hot oil and sear on both sides, about 3-4 minutes per side.

Add the onions, celery, and mushrooms to the pan and continue to cook, stirring occasionally, until the vegetables are soft and have released some of their moisture.  Add the remaining teaspoon each of salt and pepper to the pan, the chicken stock, and carrots.  Bring to a boil and then reduce to a low boil.  Cook for 1 hour, occasionally skimming any fat or foam off the top of the broth.

After 1 hour, remove the chicken from the pot and let sit until it is cool enough to touch.

Remove the chicken meat from the bones and shred it into bite size pieces and return to the pot.  Discard the skin and bones.

To make your dumplings, combine the flour, baking powder, salt, and black pepper in a bowl and whisk to combine.  Using a pastry blender, cut the shortening into the flour until it resembles coarse meal.  Add the buttermilk to the bowl and mix until just combined.

Turn the dough onto a lightly floured countertop and knead the dough 4-5 times to bring the dough together and add just enough flour to keep it from sticking to your hands.

Re-flour your countertop and roll the dough into a rectangle approximately 12” x 8” and ¼” thick.  Cut the dough into strips approximately 3” x 1”.

Bring your soup to a low boil and drop dumplings, 1 by 1 into the hot broth, stirring occasionally to avoid them sticking together.  Cook for 12-15 minutes until they are puffed and cooked through in the center.

Serve hot, garnished with more parsley.