Cut up 1-2 fryers and salt well. Let stand 1 hour at room temperature. Place chicken in Dutch oven or other pot with tight-fitting lid, add 1 portion diced soup greens, 1/2 a bay leaf, 4-6 peppercorns, and 1-2 grains allspice.

Scald with boiling water to cover and simmer under cover 1 hour on low flame. When chicken is fork-tender, fork-blend 1 cup sour cream with 3 Tablespoons flour and add to pot, cover, and simmer another 10 minutes.

Season to taste with salt, pepper, and a little lemon juice. Sprinkle with chopped fresh dill and serve with mashed potatoes or rice and a crispy, non-creamed salad.