Chicken & Dumplings

This recipe is from Southern Living. This was my first attmept at homemade chicken and dumplings and it was very good. Next time I'll use one of those dumpling makers instead of rolling/cutting the dough.

Ingredients
1 (2 1/2-pound) whole chicken, cut up

2 1/2 teaspoons salt, divided

3/4 teaspoon pepper, divided

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

1/4 teaspoon ground red pepper

1 teaspoon chicken bouillon granules

3 cups self-rising flour

1/2 teaspoon poultry seasoning

1/3 cup shortening

1 cup buttermilk

Cover chicken with water, and bring to a boil in a large Dutch oven. Add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 3 ingredients; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth in Dutch oven; cool chicken. Skim fat from broth; bring to a simmer.
Skin, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer.

Combine flour and poultry seasoning in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; cut into 1-inch pieces.

Bring broth mixture to a boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat, cover, and simmer, stirring often, for 25 minutes.