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1
Place chickens in large saucepan, cover with water and bring to a boil.
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2
Simmer until chickens are tender.
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3
Remove chickens from pan and set aside.
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4
Remove backbones.
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5
Add chopped carrot, celery and onion and simmer 30 minutes.
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6
Add chicken stock base and remove from heat.
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7
Strain and reserve stock.
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8
Melt butter and stir in 1 cup flour until smooth.
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9
Add to straine reserved chicken stock.
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10
Simmer 5 minutes.
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11
Add sherry and lemon juice, salt to taste and, if desired, food color.
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12
For dumplings, combine 1 1/2 cups flour, baking powder and 1/4 tsp salt in mixing bowl.
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13
Cut in shortening until mixture resembles cornmeal.
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14
Stir in milk until just blended.
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15
Place about 1/2 inch water in saucepan with wire rack that comes 2 to 3 inches above water line.
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16
Cover rack with lightly oiled waxed paper, oiled side up.
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17
With water gently simmering, drop dumplings by tablespoon onto waxed paper, leaving room in between for expansion.
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18
Steam 8 minutes, uncovered, then cover and steam 7 minutes longer.
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19
Meanwhile, remove skin from cooked chicken and bone, if desired.
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20
Cut in large pieces.
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21
Place chicken pieces in casserole.
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22
Arrange dumplings on chicken.
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23
Cover with sauce and sprinkle with peas for color.
