Lawrence Welk's Chicken N Dumplings

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READY IN: 1hr 15mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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