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1
Stuff cavity of chicken with herbs and garlic and tie legs with twine to close the cavity.
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2
Bring one gallon of stock to a simmer in a large pot. Add stuffed chicken.
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3
Simmer 35 minutes Remove chicken and reserve. Reserve stock separately.
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4
Use same stock pot to make a roux: Melt butter over medium-low heat, add diced onions and cook til translucent -- stir in the 2 oz flour until mixture turns light tan.
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5
Whisk in the heavy cream and the stock 1/3 C at a time.
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6
Add carrots and celery to soup. Simmer for 45 minutes
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7
While soup simmers, remove skin and bones from chicken and discard. Chop meat and reserve.
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8
For Dumplings: Mound the flour in a mixing bowl and make a well in the center.
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9
Whisk the eggs and milk together and gradually pour into flour. Use a fork to mix as your pour, taking care not to over mix.
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10
Add grated truffle.
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11
In medium saucepan, bring remaining 1 1/2 qts of stock to a rolling boil. Use two pastry scrapers to make the dumplings by spooning a mound of dough onto one and then cutting small sections of the dough into the stock with the other. Cook dumplings in small batches, simmering 3 to 5 minutes or until they float to the top.
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12
Remove dumplings with a slotted spoon and add the soup, followed by shredded chicken.
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13
Season with salt and pepper to taste.
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14
Ladle soup into bowls and garnish with shaved truffle and freshly chopped parsley and serve.
