Noticed that reviewers used "other than" chicken fat. Here's how to get the chicken fat. De-skin then cut up a whole fryer. Put chicken rub on the pieces put them in the dutch oven along with the veggies. It is going to take 8 cups water to cover. Bring to a boil & reduce to medium-high & put a lid on it. Put chicken rub on the skin and place in a skillet over medium heat. Once the skin starts to sizzle, reduce the heat to a simmer and render out the chicken fat. One chicken skin will produce about 1/4 cup fat. Just right for the recipe. Cut up the depleted skin and feed it to your cat. While the skin is rendering get the dry dumpling mix ready. Remove lid from chicken boil & all 4 more cups of water. It cools the chicken enough to fish out the larger bones with a slotted dipper, but will soon return to a boil. Reduce to a medium-low setting. Mix, roll out, cut up & put dumplings in the pot as per recipe. Found that I had to add a lot of salt at the end of the recipe. The potatoes really suck up the seasoning. I know this sounds like a lot but you might have to put almost 1 TBSP more salt in the mix.
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Noticed that reviewers used "other than" chicken fat. Here's how to get the chicken fat....