1Put chickens in large pan, cover with water and bring to boil. Simmer til chickens are tender. Remove chickens from pan and set aside. Remove backbones and return them to pan.
2Add carrot, celery and onion and simmer 30 minuets. Add chicken stock base for extra flavor.
3Remove from heat. Strain and reserve stock. Melt butter and stir in flour til smooth. Add to strained reserved chicken stock. Simmer 5 minutes
4Add sherry, lemon juice, MSG if using, salt and food color. Meanwhile, remove skin from cooked chickens and bone, if desired. Cut in large pieces. Place chicken pieces in casserole. Arrange dumplings on chicken. Cover with sauce and sprinkle with peas for color. Serves 4 to 6
1 1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
3 Tbsp. shortening
3/4 cup milk
Mix flour, baking powder and salt i mixing bowl. Cut in shortening til mixture resembles cornmeal. Stir in milk til just blended. Place about 1/2 inch water in pan with wire rack that comes 2 to 3 inches above the water line. Cover rack with lightly oiled wax paper, oiled side up. With water gently simmering, drop dumplings by tablespoons onto wax paper, leaving room in between for expansion. Steam 8 minutes, uncovered, then cover and steam 7 minutes longer. Makes about 10