Lawrence Welks Chicken n Dumplings

Split fryers all the way to the backbone. Remove backbone from chicken. Cut through center of breasts, leaving two full halves per 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. Add chicken backbones to broth. Add vegetables and simmer about 30 minutes. (For extra flavor, add chicken bouillon cubes, if desired.) When done, remove from heat and strain. Save strained stock. In a small saucepan, melt butter, then beat in flour. Add to strained stock. Cook stock gently for 5 minutes, then add sherry, juice from lemon, pinch of Accent, touch of yellow food coloring and salt to taste. While stock is cooking, remove skin from chicken and bone, if desired. Dumplings: Put the flour, baking powder in a mixing bow. 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 stand 2 or 3 inches above the waterline. Cover rack with lightly oiled waxed paper, oiled side up. When water is boiling, gently drop dumpling mixture from a tablespoon onto waxed paper, leaving room between dumplings for expansion. 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. Sprinkle fresh-cooked green peas on top for color. Serves 4. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip