1 pound carrots (about 6), peeled and cut into 1 1/2-inch lengths
2 cups all-purpose flour
1/2 cup warm water
1 teaspoon salt
Rub chicken inside and out with lemon.
Cut yellow onion in half and stick a clove in each half; place in cavity of chicken.
Truss bird and season with salt and pepper; place in 8-quart Dutch oven or sauce pot.
Pour in chicken broth and enough water to reach halfway up sides of roaster; add bay leaf. Place over
medium heat; bring liquid to a simmer. Cover and simmer for 20 minutes per pound.
(To keep meat tender, do not allow water to boil.) During final 45 minutes of
cooking, add the pearl onions and carrots. Chicken is done when juices run clear
when the thickest part of the thigh is pierced with a fork.
Remove chicken and vegetables to serving platter and keep warm.
If necessary, add more broth or water to the liquid in Dutch oven to bring
it halfway up the sides of the pan; bring to a boil to use as poaching liquid.
While chicken is cooking, prepare dumplings: In medium-size bowl, combine
flour, warm water and 1 teaspoon salt; mix well.
Turn dough out onto well-floured surface; knead 4 to 5 minutes until it becomes elastic, re-flouring board as
Use a sharp knife to cut into 1 1/2- to 2-inch squares.
Add squares to the boiling poaching liquid and cook 5 to 7 minutes until al dente.
Remove dumplings to serving bowl.
Over high heat, cook poaching liquid until reduced and slightly thickened.
For thicker gravy, stir a small amount of flour blended with 1 cup cold water
into poaching liquid.
Serve chicken with vegetables and dumplings.
Pour some gravy over dumplings; pass remaining gravy separately.
Yield: 6 servings
Recipe and photo credit: National Chicken Council.