• 1 (3 to 3 1/2 pound) whole chicken
  • 2 ½ quarts cold water
  • 1 large carrot, cubed
  • 1 stalk celery, chopped
  • 1onion, chopped
  • 3 sprigs fresh thyme
  • 1bay leaf
  • 2 tablespoons all-purpose flour, or as needed
  • salt and freshly ground black pepper to taste
  • ½ teaspoon cayenne pepper, or more to taste
  • ½ cup creme fraiche
  • ½ cup milk
  • 2 teaspoons chopped fresh thyme leaves
  • 2eggs
  • 2 cups self-rising flour
  • 4 sprigs thyme, for garnish
  • Directions

  • Step 1

    Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a 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.


  • Step 2

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

  • Step 3

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

  • Step 4

    Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.

  • Step 5

    Scoop large dollops of dumpling mixture on top of the 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 to 15 minutes. Serve garnish with thyme sprigs.

  • Chef's Note:

    If you don’t have self-rising flour (which does work better here) you can use 2 cups all-purpose flour sifted with 3 teaspoons baking powder and 1 teaspoon fine table salt.

    Source: Read Full Article