• 1 3¾ pound whole chicken
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• 2½ teaspoons salt, divided
• ¾ teaspoon pepper, divided
• 1 teaspoon chicken bouillon granules
• 3 cups self-rising flour
• ½ teaspoon poultry seasoning
• ⅓ cup shortening
• 2 teaspoons bacon drippings*
• 1 cup milk
• Garnish: chopped fresh parsley

1. Bring chicken, water to cover, garlic powder, thyme, 1½ teaspoon salt, and ½ teaspoon pepper to a boil in a Dutch oven over medium heat. Cover, reduce heat to medium-low, and simmer 1 hour. Remove chicken; reserve broth.
2. Cool chicken 30 minutes; skin, bone, and shred chicken. Skim fat from broth. Add chicken, bouillon, and remaining 1 teaspoon salt and ¼ teaspoon pepper to broth. Return to a simmer.
3. Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until crumbly. Stir in milk. Turn dough out onto a lightly floured surface. Roll to ⅛-inch thickness; cut into 1-inch pieces.
4. Drop dumplings, a few at a time, into simmering broth, stirring gently. Cover and simmer, stirring often, 25 minutes. Garnish, if desired.

*2 teaspoon butter plus ¼ teaspoon salt may be substituted.

Yield: Makes 8 servings