Southern-Style Chicken and Dumplings

1 large (4-5 lbs.) fryer chicken (sometimes called a Hen), neck and gizzards removed
1 large onion, peeled and cut in half
3 medium carrots, cut into large pieces
3 stalks of celery, cut into large pieces
1 tsp. kosher salt, or to taste
1/2 tsp. pepper or 1/2 tbsp. peppercorns
Fresh herbs of your choice (optional)

Place the chicken, onions, carrots, and celery in a large stockpot and cover with water. Add about a teaspoon of salt and a big pinch of pepper or handful of peppercorns. Feel free to add several stalks/leaves of fresh herbs (no need to chop), like parsley, thyme, oregano, or sage. Bring to a boil, then reduce heat so water maintains a gentle simmer. Cover and cook chicken for at least 1 hour or until cooked through (about 165 degrees).
Tip: I recommend making the dumplings the night before. They can sit out, loosely covered with a tea towel or plastic wrap until you’re ready to begin cooking.Mix flour, baking soda, and salt together in a bowl. Cut shortening into flour mixture with your fingertips until it resembles small peas. Add milk — 1/4 cup at a time, you may not need a full cup — and stir until a ball of dough just begins to form, being careful not to over-mix.
Divide the dough into two equal halves, loosely shaped into rectangles. Roll each half of the dough out onto a floured piece of waxed paper or parchment paper. Roll about 1/4 inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 3 inches long. Allow the strips to rest and harden for at least 3 hours or overnight.
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