Leftover Chicken and Dumpling Stew

Pull the leftover meat from the chicken and shred or chop it into bite-size pieces. Put the chicken carcass, onion skins, peppercorns, and any vegetable trimmings from the onions, carrots, parsnip, and celery into a large saucepan. Add a small pinch of salt, cover with about 1.5 litres of cold water, and bring to a gentle simmer. Cook for 45-60 minutes, skimming off any foam from the surface. Lightly crush the carcass with a potato masher to release more flavor, then strain the stock through a fine sieve into a bowl, pressing well on the solids. Discard the solids and set the stock aside; you should have about 1 litre.

Heat the reserved chicken fat and roasting juices in a casserole dish or heavy pot over medium heat. Add the chopped onions, sliced carrots, parsnip, celery, and garlic, then cook partially covered over low heat for 8-10 minutes until softened. Stir in the plain flour, bay leaves, and half of the thyme, and cook for 1-2 minutes. Gradually pour in the stock, stirring well, then add the shredded chicken. Bring to a gentle simmer and cook for 15-20 minutes, or until the vegetables are tender. Season to taste.

To make the dumplings, rub the butter into the self-raising flour, remaining thyme, and 1/2 tsp fine salt until the mixture looks like breadcrumbs. Pour in 60 ml milk and mix with a knife until a soft dough forms, adding a little more milk if needed. Shape the dough into 12 small balls and place them over the simmering stew. Cover with a lid and cook over medium heat for 25-30 minutes without lifting the lid, until the dumplings are puffed up and cooked through. Serve hot.