¼ teaspoon of salt Preparation
With the chickens in a large pot sprinkle the salt, cover it with water and allow to come to a boil. Reduce the heat and simmer until the meat is tender. Take the chicken out of the pot and set it aside while you remove the backbones.
Now add in the chopped up carrot, celery and onion and simmer for half an hour. Remove from the heat, add the chicken stock base, strain and keep ready.
Melt the butter and mix in 1 cup of flour and stir until smooth. Add this to the chicken stock. Simmer for 5 to 8 minutes. Add the lemon juice and sherry, salt and pepper to taste.
Dumplings
Combine 1 ½ cups of flour, baking powder and ¼ teaspoon of salt in a medium mixing bowl and cut in the shortening until the mixture imitates meal. Blend in the milk but not too runny.
In a saucepan pour in a ½ inch of water. Place a rack in the saucepan that will come 2 to 3 inches above the water. Now place a piece of waxed paper slightly oiled on the rack with the oiled side up. Get the water to simmer and drop the dumplings onto the wax paper a tablespoon at a time. Keep them separated as they will expand. Steam them for eight minutes and then cover them for another eight minutes. Now skin the chicken and remove the bone if you wish. Cut into good sized pieces and place them in a casserole and arrange the dumplings over and around the chicken. Finally cover the goodies with sauce and enjoy your chicken and dumplings.
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