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
DUMPLINGS
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

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 cup s 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.
Dumplings------------------.
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