Chicken And Dumplings (((Excellent))) - cooking recipe

Ingredients

1 (3 lb) whole chickens
Mirepoix
1/2 cup carrot (1/4-inch slices)
1/2 lb onion (1/4-inch slices)
1/2 lb celery (1/4-inch slices)
1/2 cup leek (white part only, 1/4-inch slices)
2 bay leaves
salt & freshly ground black pepper
Dumplings
1 cup all-purpose flour, as needed
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 tablespoon fresh parsley (finely chopped)
2 teaspoons poultry seasoning
2 tablespoons butter
4 fluid ounces milk, divided
2/3 ounce canola oil
2/3 ounce flour

Preparation

In a stockpot, place the chicken covered with water.
Heat to a boil and after 5 minutes of boiling, skim off any impurities from the top.
Add the mirepoix and season with salt and pepper to taste.
Cover and cook until fork tender, about 1 1/2 hours.
Remove the chicken and strain the stock, reserving the liquid.
Meanwhile, combine the 1 cup of flour, salt, baking powder and parsley in a bowl.
Cut in the butter with a fork until the mixture resembles coarse meal.
Add 3 1/3 oz. of milk and stir briefly with a fork.
Add only enough of the remaining milk to make the dough hold together.
Roll dough out to 1/4\" thickness.
Cut dough into 2\" round balls.
Heat the strained stock to a boil, and then reduce heat to a simmer.
Drop in the dumplings and DO NOT STIR.
When they rise to the top, cover and simmer for 10 minutes or until they are cooked inside.
Keep warm.
Combine the canola oil and 2/3 oz. of flour and heat together until light brown in color, which will resemble a blonde roux.
Add a little hot stock to the roux to loosen it, and then add the roux to the simmering stock.
Heat to a boil, and then reduce heat to a simmer for about 10 minutes or until the starch is fully cooked and the mixture is smooth.
Strain the sauce through a fine strainer and keep warm.
Meanwhile, cut the chicken into quarters and partially debone.
To serve, place a portion of chicken on a preheated dinner plate and arrange the dumplings around the chicken, and then cover with sauce.