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Ингредиенты
- 2 x Fryers (4 lbs.)
- 2 stalk celery, diced
- 1 x Carrots, diced
- 1 c. Flour
- 1 ounce Sherry wine
- 1/2 x Lemon Accent flavoring Yellow food coloring Salt to taste
- 1 med Onion, minced DUMPLINGS
- 1 1/2 c. Flour
- 2 Tbsp. Baking pwdr
- 3 Tbsp. Shortening
- 1/4 tsp Salt
- 1/4 c. Lowfat milk
- 2 Tbsp. Fresh green peas
Инструкции
- 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 till chicken is tender. Remove from pot and set aside. Add in chicken backbones to broth. Add in vegetables and simmer about 30 min. (For extra flavor, add in chicken bouillon cubes, if you like.) When done, remove from heat and strain. Save strained stock. In a small saucepan, heat butter, then beat in flour. Add in to strained stock. Cook stock gently for 5 min, then add in sherry, juice from lemon, healthy pinch of Accent, touch of yellow food coloring and salt to taste. While stock is cooking, remove skin from chicken and bone, if you like. Dumplings: Put the flour, baking pwdr in a mixing bow. Cut in the shortening and mix till mix looks like cornmeal.
- Stir in lowfat milk. Put about 1/2 inch of water in pan with a wire rack which stand 2 or possibly 3 inches above the waterline. Cover rack with lightly oiled waxed paper, oiled side up. When water is boiling, gently drop dumpling mix from a Tbsp. onto waxed paper, leaving room between dumplings for expansion. Steam 8 min uncovered, then cover and steam about 7 more min. Place chicken in casserole dish and lay dumplings on top. Cover with stock. Sprinkle fresh-cooked green peas on top for color.
- Serves 4.
