RECIPE FROM "THE
CHICKEN AND DUMPLINGS
4 pounds chicken
2 celery stalks
2 chicken bouillon cubes
1/4 cup butter/margarine
1 cup flour
1 Tbsp. Lemon juice
yellow food color (optional)
Place chicken in pot, cover with water, and bring to a biol. Simmer until chicken is tender.
Remove chicken from pan and remove backbones. Set aside.
Add chopped carrot, celery and onion, and simmer 30 minutes.
Add chicken stock base and remove from heat.
Strain and reserve stock.
Melt butter and stir in 1 cup flour until smooth. Add to strained reserved chicken stock. Simmer 5 minutes.
Add sherry and lemon juice, salt to taste and, if desired, add food color.
1 1/2 cups flour
2 tsp. Baking powder
1/4 tsp. Salt
3 tsp. Shortening
3/4 cup milk
Combine 1 1/2 cups flour, baking soda, and salt in mixing bowl.
Cut in shortening until mixture resembles cornmeal.
Stir in milk until just blended.
Place about 1/2 inch water in saucepan with a wire rack that comes to 1 to 3 inches above water line.
Cover rack with lightly oiled waxed paper, oiled side up.
When water is gently simmering, drop dumplings by tablespoon onto the waxed paper, leaving room in between for expansion.
Steam them 8 minutes, uncovered, then cover and steam 7 minutes longer.
Meanwhile, remove skin from cooked chicken and debone if desired.
Cut in large pieces. Place chicken pieces in casserole. Arrange dumplings on top of chicken and cover with sauce
SERVES: 4 to 6