Chicken with Herbed Dumplings

Ingredients

• 1 tablespoon double-acting baking powder 
• 1  bay leaves 
• 2  carrots cut into 2-inch pieces
• 1 rib celery stalks cut into 2-inch pieces
• 1 large eggs 
• 1.5 cups flour all-purpose
• 4 tablespoons flour all-purpose
• 2 tablespoons herbs: rosemary fresh such as thyme and oregano chopped
• 0.5 cup milk 
• 1  onion quartered
• 0.5 teaspoon salt 
• 4 servings salt and pepper 
• 2 tablespoons butter unsalted
• 4 tablespoons butter unsalted
• 3.5 lb chicken whole

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• slow cooker
• pastry cutter

Directions

1. Make chicken: Put first five ingredients in slow cooker.
2. Pour in 6 cups cold water. Cover and cook on high until chicken is tender, about 3 1/2 hours.
3. Remove chicken from cooker and set aside. When cool, remove meat and shred into large pieces.
4. Strain cooking liquid and set aside. Melt butter in a saucepan over medium-high heat.
5. Add flour and whisk until smooth.
6. Add cooking liquid to pan, increase heat to high, bring to a boil and whisk until smooth and slightly thickened. Return sauce and chicken to slow cooker. Season with salt and pepper.
7. Make dumplings: In a small bowl, combine flour, baking powder, salt and herbs.
8. Add butter and use fingertips or a pastry cutter to work butter into dry ingredients until mixture resembles coarse crumbs.
9. Whisk egg and milk to blend, then stir into flour mixture to form a sticky batter. Drop batter by tablespoon into cooker. Cover and cook on high until dumplings are fluffy, about 1 hour.