Chicken and Dumplings from Scratch

Ingredients

• 1 tablespoon double-acting baking powder 
• 2  bay leaves 
• 0.3 teaspoon pepper black freshly ground
• 6 servings pepper black freshly ground
• 1 cup carrots chopped
• 1 cup celery chopped
• 1 tablespoon cornmeal 
• 2 teaspoons cornstarch 
• 1 large eggs 
• 1 ounce flour all-purpose
• 6.8 ounces flour all-purpose
• 10  garlic cloves peeled
• 3 tablespoons heavy cream 
• 0.8 cup milk 1% low-fat
• 3 cups onion chopped
• 1 tablespoon parsley chopped
• 0.5 teaspoon salt 
• 1 teaspoon salt 
• 4  thyme sprigs 
• 3 quarts water 
• 4 pound meat from a rotisserie chicken whole

Equipment

• bowl
• frying pan
• knife
• whisk
• pot
• sieve
• ziploc bags
• measuring cup
• slotted spoon

Directions

1. To prepare stew, remove and discard giblets and neck from chicken. Rinse chicken with cold water, and place chicken in an 8-quart stockpot.
2. Add 3 quarts water and next 8 ingredients (through bay leaves); bring to a simmer. Reduce heat, and simmer 45 minutes; skim surface occasionally, discarding solids.
3. Remove chicken from pot; cool. Strain stock through a sieve into a large bowl, and discard solids.
4. Remove chicken meat from bones; tear chicken meat into 2-inch pieces, and store in refrigerator.
5. Let stock cool to room temperature.
6. Pour stock into two zip-top plastic bags.
7. Let stand 15 minutes. Working with one bag at a time, snip off a corner of bag; drain liquid into stockpot, stopping before fat layer reaches opening. Discard fat. Repeat procedure with remaining bag. Bring stock to a boil over medium-high heat; reduce heat, and simmer until reduced to 8 cups (about 15 minutes).
8. Heat a cast-iron skillet over medium-high heat for 5 minutes. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife.
9. Add flour to pan; cook 1 minute or until lightly browned, stirring constantly.
10. Combine browned flour and cornstarch in a large bowl; add 2/3 cup stock to flour mixture, stirring with a whisk until smooth.
11. Add flour mixture to remaining stock in pan; bring to a boil over medium-high heat. Cook 2 minutes or until slightly thickened. Reduce heat; stir in cream.
12. Add chicken; keep warm over low heat.
13. To prepare dumplings, combine 1% low-fat milk and egg in a medium bowl. Lightly spoon 1 1/2 cups of all-purpose flour into dry measuring cups, and level with a knife.
14. Combine the flour, baking powder, cornmeal, and 1/2 teaspoon salt.
15. Add flour mixture to milk mixture, stirring with a fork just until dry ingredients are moistened.
16. Drop one-third of dumpling batter by 8 heaping teaspoonfuls onto chicken mixture. Cover and cook for 3 minutes or until the dumplings are done (do not allow chicken mixture to boil).
17. Remove dumplings with a slotted spoon; place in a large serving bowl or on a deep serving platter; keep warm. Repeat procedure with remaining dumpling batter.
18. Remove pan from heat; slowly pour stew over dumplings.
19. Sprinkle with the chopped parsley and freshly ground black pepper.
20. Serve immediately.