Chicken and Dumplings from Scratch

Impress your family with this hearty and creamy chicken and dumpling recipe, they'll never believe you made it from scratch!"I wanted to cook chicken and dumplings according to a recipe that would turn out creamy, rich and thick without using fat in traditional versions. Making the base thicker wasn't easy. Thanks to the use of exclusively corn starch, a sticky consistency and subtle taste were obtained, and when using all the flour, a pasty dough was obtained. So I limited myself to a small amount of each to achieve the desired thickness and texture. Toasting the flour, a process similar to making a dry roll, added a bit of flourish. Then I added some cream to the dish for flavor." -Catherine Conrad
To make the stew, remove the giblets and neck from the chicken and discard them. Wash the chicken in cold water and transfer to an 8-quart roasting pan. Add 3 liters of water and the following 8 ingredients (via bay leaf); bring to a boil. Reduce the heat and simmer for 45 minutes; periodically remove the foam from the surface, removing solid particles. Remove chicken from pan; let cool. Strain the broth through a sieve into a large bowl and remove any dry residue. Separate the chicken meat from the bones; cut the chicken meat into 2-inch pieces and store in the refrigerator. Allow the broth to cool to room temperature.Pour the broth into two zippered plastic bags. Let stand for 15 minutes. Working with one bag at a time, cut off the corner of the bag; drain the liquid into the baking dish, stopping before the layer of fat reaches the opening. Remove the fat. Repeat the procedure with the remaining sachet. Bring the broth to a boil over medium-high heat; reduce the heat and simmer until reduced to 8 cups (about 15 minutes).Heat a cast-iron skillet over medium-high heat for 5 minutes. Lightly pour 1/4 cup flour into a dry measuring cup; smooth with a knife. Add the flour to the pan; cook for 1 minute or until lightly browned, stirring constantly. Combine the toasted flour and cornstarch in a large bowl; add 2/3 cup stock to the flour mixture, stirring with a whisk until smooth. Add the flour mixture to the remaining stock in the pan; bring to a boil over medium-high heat. Cook for 2 minutes or until slightly thickened. Reduce heat; add cream. Add the chicken; heat over low heat.To make the dumplings, combine 1% low-fat milk and egg in a medium bowl. Lightly pour 1 1/2 cups all-purpose flour into dry measuring cups and smooth with a knife. Combine flour, baking powder, cornmeal, and 1/2 teaspoon salt. Add the flour mixture to the milk mixture, stirring with a fork until the dry ingredients are moistened.Place a third of the dumpling dough in 8 heaped teaspoons on the chicken mass. Cover and cook for 3 minutes or until the dumplings are cooked through (don't let the chicken mixture boil). Remove the dumplings with a slotted spoon; place in a large serving bowl or on a deep serving platter; keep warm. Repeat the procedure with the remaining dumpling batter.Remove the pan from the heat; slowly pour the stew over the dumplings. Sprinkle with chopped parsley and freshly ground black pepper. Serve immediately.