Chicken Soup with Dumplings

Instructions

Rinse all the chicken bones, necks, backs and feet well to remove any blood and organ residue. Put them in a pot with the cold water, bring to a simmer, and skim off the foam. Add the ice so the fat firms up and rises, then skim that fat away.

Add the stock vegetables and bay leaf and simmer for 40 minutes, then let the pot rest for 10 minutes. Strain the stock gently so you do not push cloudy impurities through the mesh. Return it to the heat and reduce it to 4 ½ quarts.

For the dumplings, bring a wide pot of salted water to a simmer. In a medium saucepan, simmer the water, butter and salt together, then stir in the flour and cook on medium for about 5 minutes. It is ready when it smells nutty, and it must not take on any brown color.

Transfer the dough to a mixing bowl, add the mustard and salt, and mix on low speed. Beat in the eggs one at a time, waiting until each is fully absorbed, then mix in the chives. Shape the dough into quenelles with two spoons, poach them for about 7 minutes in the salted water, and rest them on a cutting board.

Melt the butter on low heat, add the sliced carrots, celery, onion, leeks and salt, and cook covered with a parchment lid for 30 to 35 minutes. Pour in the stock, simmer for 30 minutes, then strain out and discard the vegetables.

Whisk the roux into the stock a little at a time and simmer for 30 minutes, skimming off impurities. Add as much roux as you need to reach the thickness you like.

Blanch the sliced celery in salted water until tender and cool it in an ice bath. Put the bite-size carrots in a saucepan with the honey, bay leaf, thyme, garlic, a pinch of salt and just enough water to cover, and simmer about 5 minutes until tender.

Add the dumplings, chicken, carrots, celery and chives to the soup. Stir in vinegar ½ tbsp at a time, tasting as you go. Sprinkle with parsley and serve hot.