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1
Combine the flour, salt, and pepper.
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2
Dredge the chicken in the seasoned flour.
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3
In a large pot, heat some olive oil over medium high heat and sear the chicken in batches to avoid overcrowding the pan.
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4
When all the chicken is seared return it to the pot.
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5
Heat some olive oil in a skillet over medium-high heat, and saute the leeks, shallots, carrots, and celery adding more oil as necessary.
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6
Add the sauteed vegetables, bay leaf, thyme, cider, chicken stock, and salt to the pot with the chicken.
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7
Bring to a boil, reduce the heat, cover and simmer for 10 to 15 minutes.
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8
Arrange the dumplings into 12 portions on top of the chicken in the pot.
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9
Cover and simmer for 12 minutes until the dumplings are plump and fully cooked.
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10
Discard the bay leaf.
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11
Serve the stewed chicken with dumplings and juices from the pot.
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12
Preheat the oven to 350 degrees F.
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13
Place the chicken bones on a baking sheet and roast for 40 minutes.
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14
In a large stockpot place the roasted chicken bones and water.
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15
Over high heat bring to a boil.
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16
Skim the fat and foam from the surface of the water.
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17
Add the vegetables, herbs, peppercorns, and garlic.
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18
Reduce the heat to medium low and gently simmer for 4 hours.
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19
Strain the stock through a fine mesh strainer.
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20
Store in the refrigerator for 5 days or freeze.
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21
Yield: 16 cups
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22
Sift together the flour, cornmeal, dill, if using, baking powder, mustard, and salt.
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23
Add the cream and mix until the dough just comes together.
