member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Mand      

Recipe Categories:

    LAWRENCE WELK'S CHICKEN 'N' DUMPLINGS


    Source of Recipe


    the web

    List of Ingredients




    2 (4 lb.) fryers
    2 stalks celery, diced
    1/2 C. butter
    1 oz. sherry wine
    Accent® flavoring, to taste
    Salt, to taste
    1 carrot, diced
    1 medium onion, chopped
    1 C. flour
    1/2 lemon, juiced
    Yellow food coloring
    Chicken bouillon cubes (optional)

    Recipe



    Split fryers all the way up to the backbone. Remove backbone from chickens. Cut through the 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 flavoring, 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 five 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 cooked chicken and de-bone, if desired.
    Dumplings
    1 1/2 C. flour
    1/4 tsp. salt
    3/4 C. milk
    2 tsp. baking powder
    3 T. shortening
    2 T. fresh green peas
    Put the flour, baking powder and salt in a mixing bowl. 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 two or three inches above the water line. Cover rack with lightly oiled wax paper, oiled side up. When water is boiling, gently drop dumpling mixture from a tablespoon, 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 a few fresh-cooked green peas on top for color. Combined cooking and preparation time: about 2 hours.

    Serves 4.



 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â