2    Fryers (4 lbs.)
2    Stalks celery, diced
1    Carrots, diced
1 c  Flour
1 oz Sherry wine
1/2    Lemon
Accent flavoring
Yellow food coloring
Salt to taste
1 md Onion, chopped
DUMPLINGS
1 1/2 c  Flour
2 tb Baking powder
3 tb Shortening
1/4 ts Salt
1/4 c  Milk
2 tb Fresh green peas

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 until chicken is tender. Remove from pot and
set aside. Add chicken backbones to broth. Add vegetables and simmer
about 30 minutes. (For extra flavor, 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 5 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 chicken and
bone, if desired. Dumplings: Put the flour, baking powder in a mixing
bow. 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 stand 2 or 3 inches above the waterline. Cover rack with lightly
oiled waxed paper, oiled side up. When water is boiling, gently drop
dumpling mixture from a tablespoon onto waxed paper, 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
fresh-cooked green peas on top for color. Serves 4.