Creole Chicken Stew with Dumplings

Chicken stock: Place all ingredients in a large saucepan and fill with water. Let it boil and skim off the foam in between.

Simmer gently over low heat for about 45 minutes. Remove the chicken from the pot and let it cool down. Then remove the meat from the bones and place in the refrigerator. Skin and bones again in the stock form and continue to do the whole thing without a lid.

Total cooking time 3 hours Pour the stock through the sieve. Discard the contents of the sieve. Remove one-eighth of a liter for the ragout 1. Freeze or refrigerate the rest if needed.

Ragout: In a saucepan, make a roux with the lard and flour. Fold in the vegetables and cook the roux until tender, about 5 minutes. While stirring, remove the saucepan from the stove. Let the chicken stock bubble up repeatedly. Slowly add the roux, stirring thoroughly. Add spices, culinary herbs and the juice of one lemon and bring the whole to a boil. Add the chicken, spices and parsley and cook for 30 minutes. In the meantime make the dumplings.

Dumplings: In a baking bowl, mix flour, baking powder and spices. Mix eggs, milk and butter in a 2nd baking bowl and then stir through with the 1st baking bowl.

Add scallions and parsley. Using a spoon, cut small dumplings and steam in a steamer insert in a saucepan of simmering water for about 7 minutes, until slightly risen.

Add the k

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