Lawrence Welk's Chicken N Dumplings

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 1 wash and pat dry chicken.
• 2 place the chicken in a large pot, cover with water and bring.
• 3 to a boil.
• 4 simmer gently until chicken is tender.
• 5 remove from pot and set aside to cool.
• 6 add vegetables to brothand simmer.
• 7 about 30 minutes. remove from heat.
• 8 in a saucepan, melt butter, then beat in flour.
• 9 cook stock for 5 minutes, then add sherry and a pinch of accent,
• 10 salt to taste.
• 11 while stock is cooking, remove skin from chicken and bones.
• 12 set aside meat.
• 13 dumplings:
• 14 i a large bowl add the flour, baking powder cut in the shortening and mix until mixture looks like cornmeal.
• 15 stir in milk.
• 16 put about 1/2 inch of water in pan with a wire rack that stands 2 or 3 inches above the waterline.
• 17 cover rack with lightly oiled waxed paper, oiley side up.
• 18 when water is boiling, gently drop.
• 19 dumpling mixture from a tablespoon onto waxed paper, leaving room between dumplings for growth.
• 20 steam 8 minutes uncovered, then cover and steam about 7 more minutes.
• 21 place chicken in casserole.
• 22 dish and lay dumplings on top. cover with stock.