from Jamie DeMent (via Grandma Lib DeMent)

• 3-pound stew hen
• 2 Quarts water
• Kosher Salt
• 1/2 Teaspoon Pepper
• 2 Cups All-purpose flour
• 1/2 Teaspoon Baking soda
• 1/2 Teaspoon Salt
• 3 Tablespoons Shortening/Lard
• 3/4 Cup Buttermilk

Place chicken in a Dutch oven or large pot; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer until tender (2 hours). Remove chicken; let it cool slightly. debone chicken and cut meat into bite-size pieces; set aside. Bring broth to a boil; add pepper and let simmer.

Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times. Roll dough to 1/4-inch thickness. Cut dough into 4- x 1/2-inch pieces. Drop dough, one piece at a time, into boiling broth, carefully stirring after each addition. Reduce heat to medium-low, add cut up chicken back to broth, and cook 8 to 10 minutes or to desired thickness, stirring occasionally. Season with salt and pepper before serving.