Chef John's Chicken and Dumplings

By Chef John

4.45 / 5

15min

1h 45min

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1 (3 to 3 1/2 pound) whole chicken
2 ½ quarts cold water
1 large carrot cubed
1 stalk celery chopped
1 onion chopped
3 sprigs fresh thyme
1 bay leaf
2 tablespoons all-purpose flour or as needed
salt and freshly ground black pepper to taste
½ teaspoon cayenne pepper or more to taste
½ cup creme fraiche
½ cup milk
2 teaspoons chopped fresh thyme leaves
2 eggs
2 cups self-rising flour
4 sprigs thyme for garnish