Lawrence Welk'S Chicken N Dumplings - cooking recipe

Ingredients

8 lbs broiler-fryer chickens
3 chicken bouillon cubes
2 stalks celery, diced
1 carrot, diced
1 cup flour
1 ounce sherry wine
1 dash Accent seasoning
salt, to taste
1 medium onion, chopped
DUMPLINGS
1 1/2 cups flour
2 tablespoons baking powder
3 tablespoons shortening
1/4 teaspoon salt
1/4 cup milk
2 tablespoons fresh green peas

Preparation

Wash and pat dry chicken.
Place the chicken in a large pot, cover with water and bring.
to a boil.
Simmer gently until chicken is tender.
Remove from pot and set aside to cool.
Add vegetables to brothand simmer.
about 30 minutes. remove from heat.
In a saucepan, melt butter, then beat in flour.
Cook stock for 5 minutes, then add sherry and a pinch of Accent,
salt to taste.
While stock is cooking, remove skin from chicken and bones.
set aside meat.
Dumplings:
I a large bowl add the flour, baking powder Cut in the shortening and mix until mixture looks like cornmeal.
Stir in milk.
Put about 1/2 inch of water in pan with a wire rack that stands 2 or 3 inches above the waterline.
Cover rack with lightly oiled waxed paper, oiley side up.
When water is boiling, gently drop.
dumpling mixture from a tablespoon onto waxed paper, leaving room between dumplings for growth.
Steam 8 minutes uncovered, then cover and steam about 7 more minutes.
Place chicken in casserole.
dish and lay dumplings on top. Cover with stock.