Cook the Chicken in a Dutch Oven 3 Mins per side, set the chicken aside on a plate.

Add 2 Tbsp butter, rough dice the Vidalia Onion, and slice the carrots into the pan and cook them for 3 minutes. Sprinkle the vegetable mixture with 2 Tbsp Flour. Add 2 Tbsp minced garlic to the pan, and cook for 30 more seconds.

Add the six cups of chicken stock and cooked chicken to the pan, with a bay leaf. Bring the pot to a quick boil, then simmer for 45 Minutes.

While the stew is simmering, prep the dumpling crust. Whisk 1 Cup flour, and 1/2 Tsp of salt into the vegetable shortening. Slowly add the 2/3 cup of buttermilk to the mixture, incorporating it into a dough.

Remove the chicken from the pot, and shred it with a fork. Add the shredded chicken back to the pot, with balls of the Dumpling mix, cover the pot and simmer for another 15 Minutes, or until the dumplings double in size. Discard the bay leaf, and serve in bowls.