Instructions: Rub roaster inside and out with lemon. Cut onion in half and stick with cloves; place in cavity of roaster. Truss bird by lacing up cavity and tying legs together. Season with salt and pepper, and place in an eight-quart Dutch oven. 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. Reduce heat to medium-low. Cover and simmer, allowing 20 minutes per pound for a roaster and 40 minutes per pound for a hen. (To keep meat tender, do not allow to boil.) During last 45 minutes of cooking time, add onions and carrots. Roaster is done if juices run clear with no hint of pink when thickest part of thigh is pierced. (Hen should be cooked beyond this time to tenderize.) Remove bird 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.

Slippery Dumplings:
In mixing bowl, combine flour, warm water and salt. Turn onto a well-floured surface and knead dough 4 to 5 minutes until it becomes elastic; reflour board as necessary. Roll out kneaded dough as thinly as possible. With sharp knife, cut into 1-1/2 to 2-inch squares. Add to boiling poaching liquid and cook 5 to 7 minutes until "al dente." Remove dumplings to a serving bowl.

Over high heat, cook poaching liquid until reduced and slightly thickened. For a thicker gravy, add a small amount of flour blended with cold water to poaching liquid. To serve, pour some gravy over dumplings; pass the rest separately. Carve roaster and serve with vegetables, dumplings and gravy.

Note: You can substitute won ton skins for dumpling dough. A typical side dishes for this dinner would be greens sauteed with onion and a little salt pork.

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