In a large stockpot cover chicken with water and bring to a boil, simmer until tender. Remove chicken from pans and set aside.

Spoon off any foam that accumulates on broth.

Add bouillon and vegetables to the stockpot and simmer for 30 minutes.

Strain reserving both stock and vegetables.

Wash stockpot and return to stovetop.

In stockpot melt butter and stir in flour until very smooth.

Slowly add reserved flour to mixture and simmer 5 - 10 minutes.

Meanwhile mash or place reserved vegetables in blender and puree, stir into stockpot. Remove skin from chickens and discard or cool and toss to the dog.

Cut or break into large bite size pieces, set aside until dumplings are done.

Keep chicken sauce hot over a low flame, stirring occasionally.

Pour 1 inch of water into a skillet, cover with a wire rack layered with a sheet of waxed paper oiled on top. Bring to a slow simmer.

Mix dry ingredients. Cut in shortening to make a fine crumbly mixture. Add milk until just blended. Drop dumpling by heaping tablespoons onto waxed paper about 2 inches apart.

Steam uncovered 8 minutes. Cover with a tall lid and steam 7 more minutes.

Add chicken chunks to sauce to heat up.

Cook peas.

Place dumplings on individual plates or in a large serving bowl.

Pour sauce over dumplings.

Sprinkle with hot peas.

*Note:

1. For a more attractive and traditional coloring stir in a few drop of yellow food coloring to broth.

2. For a more interesting taste add juice of 1/4 a Lemon and MSG while making broth and stir in 1/2 ounce of cooking sherry.