-
1
In a stockpot, combine chicken and stock.
-
2
Heat to a boil and, after five minutes, skim off any impurities.
-
3
Add the mirepoix, bay leaves, and season, to taste.
-
4
Cover and cook until fork-tender, about 1 1/2 hours.
-
5
Remove the chicken and strain the stock, reserving the liquid.
-
6
Meanwhile, combine flour, salt, baking powder, and parsley in a bowl.
-
7
Cut in butter with a fork until the mixture resembles coarse meal.
-
8
Add 10 ounces milk and stir briefly with a fork.
-
9
Add only enough of the remaining 2 ounces of milk to make the dough hold together.
-
10
Roll dough out to 1/4-inch thickness.
-
11
Cut dough into 2-inch rounds.
-
12
Heat 2 quarts of the strained stock to a boil, reduce heat to a simmer, and drop in the dumplings.
-
13
When they rise to the top, cover and simmer for 10 minutes or until they are cooked inside.
-
14
Keep warm.
-
15
Combine the canola oil and flour, and heat together until light brown in color (blond roux).
-
16
Add some hot stock to the roux, to loosen it, and then add the roux to the simmering 1-quart of stock.
-
17
Heat to a boil, then reduce heat and simmer for about 10 minutes or until the starch is fully cooked and mixture is smooth.
-
18
Strain the sauce through a fine strainer and keep warm.
-
19
Meanwhile, cut the chickens into quarters and partially debone.
-
20
To serve, place a portion of chicken on a preheated dinner plate, arrange dumplings around chicken and cover (nappe) with sauce.
