pound carrots (about 6), cut into 1 1/2-inch lengths
2
cups all-purpose flour
1
cup warm water
1
teaspoon salt
Rub roaster inside and out with lemon. Cut yellow onion in half and stick with cloves; place in cavity of roaster. Fold back wings and tie legs together with kitchen string. Season bird 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, allowing 20 minutes per pound. (To keep meat tender, do not allow to boil.) During last 45 minutes cooking, add white onions and carrots. Roaster is done if juices run clear when thickest part of thigh is pierced with a fork.
Remove chicken and vegetables to serving platter and keep warm.
Add more broth or water to poaching liquid, if necessary, to bring it halfway up sides of Dutch oven; bring to a boil.
Meanwhile, prepare dumplings.
In medium-sized bowl, combine flour, warm water and 1 teaspoon salt; mix well. Turn onto well-floured surface; knead 4 to 5 minutes until it becomes elastic, reflouring board as necessary. Roll out kneaded dough as thinly as possible. With sharp knife, cut into 1 1/2 to 2-inch squares.
Add squares to 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 a thicker gravy, stir a small amount of flour blended with cold water into poaching liquid.
Serve roaster with vegetables and dumplings. Pour some gravy over dumplings; pass remaining gravy separately.
Serving Size
Servings Per Recipe 6
Amount Per Serving (* % of Daily Value)
Calories 463
Total Fat14.1g (0%)
Saturated Fat 4.3g (0%)
Trans Fat 0g
Cholesterol90mg (0%)
Sodium1278mg (0%)
Total Carbohydrate53g (0%)
Dietary Fiber 5g
Sugars g
Protein31g
Vitamin A %
Vitamin C %
Calcium %
Iron %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Sharon Bell - Nottingham , MD
7/7/2012 10:09:07 AM
This a real easy receipe to make, however some "quick step" modifications you might try, is to use a store made rotisserie chicken. Remove skin, and dice picked chicken. As for the dumplings, these are great added into your favorite homemade soups.i.e.Pea Soup
Heather - Pittsville, MD
3/3/2010 1:26:33 PM
I use this recipe on a regular basis. It is special enough for guests and even the pickiest eaters in my family love it. I must confess that I use store bought frozen dumplings to cut prep and clean-up time.
Hardy - Baltimore, MD
3/22/2009 7:30:31 PM
Grew up on the Eastern Shore of Maryland on these. I had never tried to make them. Got the recipe of the net and made them this evening. They were easy to make and tasted terrific even my wife went for seconds. Thanks for the recipe
Susan Blair - Landenberg, PA
12/12/2008 5:17:36 PM
This is the real thing - truly delicious in every way with authentic, old-fashioned slippery dumplings. My family loves this dish. It is always a crowd pleaser. Perfect every time.
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