LAWRENCE WELK'S CHICKEN N DUMPLINGS

Steps:

• 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.