Chef John's Chicken and Dumplings

Recipe View In a capacious Dutch oven, cradle the chicken. Introduce the water, carrot, celery, onion, thyme sprigs, and bay leaf. Escalate to a boil, then cloak and temper the heat to a gentle simmer for 1 hour. (60 minutes)

Recipe View Retrieve the chicken and set it aside to cool. Meanwhile, amplify the heat beneath the stock, coaxing it to a lively simmer. Diligently skim any errant chicken fat from the surface, reserving it reverently in a separate vessel. (5 minutes)

Recipe View In a modest bowl, meld 2 to 3 tablespoons of the reserved fat with the flour, fashioning a cohesive paste. Augment with additional flour as needed. Introduce this roux to the simmering stock, stirring to incorporate. Reduce the heat and allow the stock to luxuriate in a gentle simmer for 15 minutes. (15 minutes)

Recipe View Denude the cooled chicken of its flesh, adding the succulent morsels to the simmering stock. Season judiciously with salt, pepper, and cayenne, adjusting to your palate's desire. Continue to simmer, allowing the flavors to meld harmoniously for 10 to 15 minutes. (10-15 minutes)

Recipe View In a generous bowl, whisk together the creme fraiche, milk, thyme leaves, and eggs until a harmonious emulsion forms. Gently fold in the self-rising flour until just incorporated, exercising restraint to avoid overmixing. (5 minutes)

Recipe View With a practiced hand, scoop generous dollops of the dumpling mixture onto the surface of the simmering chicken stock. Elevate the heat slightly to medium-high. Cover the Dutch oven and allow the dumplings to poach gently until they ascend, light and fluffy, and a toothpick inserted into their heart emerges clean, approximately 10 to 15 minutes. (10-15 minutes)

Recipe View Adorn with fresh thyme sprigs and serve.