Chef John's Chicken and Dumplings

Ainekset

Soup

• 1 3-3.5lb whole chicken

• 2 1/2 quarts cold water

• 1 large carrot cubed

• 1 stalk celery chopped

• 1 onion chopped

• 3 sprigs fresh thyme

• 1 bay leaf

• 2 tbsp all purpose flour or as needed

• Salt and black pepper to taste

• 1/2 tsp cayenne pepper or more to taste

Dumpling

• 1/2 cup creme fraiche (or Mexican crema)

• 1/2 cup milk

• 2 tsp chopped fresh thyme leaves

• 2 eggs

• 2 cups self rising flour

Self Rising Flour

• 2 cups

• 3 tsp baking powder

• 1 tsp salt

Garnish

• 4 sprigs fresh thyme

Ohjeet

Place chicken in Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl. Set aside to cool.

Increase heat and bring stock to simmer. Skim off any chicken fat thag appears on top of the stock and reserve in a bowl. Combine 2-3 tbsp of reserved fat with flour in a small bowl. Stir to make a paste, adding more flour if needed. Add chicken fat and flour mixture to stock. Reduce heat and simmer for 15 minutes.

Remove chicken from carcass and add to the stock. Season with salt, pepper, and cayenne to taste. Continue simmering for 10-15 minutes.

Whisk creme fraiche, milk, 2 tsp thyme leaves, and eggs together in bowl. Stir in self rising flour until almost entirely incorporated. Do not over mix.

Scoop large follows of dumpling mixture on top of chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean (10-15 mjnutes). Serve Garnish with thyme sprigs.