Ingredients 1 (3 3/4-lb.

) whole chicken 1/2 teaspoon garlic powder 1/2 teaspoon dried thyme 2 1/2 teaspoons salt, di ided 3/4 teaspoon pepper, di ided 1 teaspoon chicken bo!illon gran!les 3 c!ps sel"-rising "lo!r 1/2 teaspoon po!ltry seasoning 1/3 c!p shortening 2 teaspoons bacon drippings# $ 1 c!p milk $ %arnish& chopped "resh parsley 'reparation 1. (ring chicken, water to co er, garlic powder, thyme, 1 1/2 tsp. salt, and 1/2 tsp. pepper to a boil in a )!tch o en o er medi!m heat. *o er, red!ce heat to medi!m-low, and simmer 1 ho!r. +emo e chicken, reser e broth. 2. *ool chicken 3- min!tes, skin, bone, and shred chicken. .kim "at "rom broth. /dd chicken, bo!illon, and remaining 1 tsp. salt and 1/4 tsp. pepper to broth. +et!rn to a simmer. 3. *ombine "lo!r and po!ltry seasoning in a bowl. *!t in shortening and bacon drippings with a pastry blender !ntil cr!mbly. .tir in milk. 0!rn do!gh o!t onto a lightly "lo!red s!r"ace. +oll to 1/1inch thickness, c!t into 1-inch pieces. 4. )rop d!mplings, a "ew at a time, into simmering broth, stirring gently. *o er and simmer, stirring o"ten, 22 min!tes. %arnish, i" desired. #2 tsp. b!tter pl!s 1/4 tsp. salt may be s!bstit!ted.