Ingredients

• 1 gallon chicken stock
• 1 1/2 quarts chicken stock
• 1 whole organic chicken, 4 lbs
• 1 bunch flat leaf parsley
• 1 bunch tarragon
• 1 head garlic, whole
• 2 ounces butter
• 1 onion, diced small
• 1 cup heavy cream
• 2 celery root, bulbs diced
• 2 ounces flour
• 2 carrots, diced small
• 1/2 golf ball sized truffle, grated (frozen is ok)
• 1 1/2 cups flour
• 1/2 cup milk
• 1 egg
• salt and pepper

Instructions

1. Stuff cavity of chicken with herbs and garlic and tie legs with twine to close the cavity.

2. Bring one gallon of stock to a simmer in a large pot. Add stuffed chicken.

3. Simmer 35 minutes Remove chicken and reserve. Reserve stock separately.

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.

5. Whisk in the heavy cream and the stock 1/3 C at a time.

6. Add carrots and celery to soup. Simmer for 45 minutes

7. While soup simmers, remove skin and bones from chicken and discard. Chop meat and reserve.

8. For Dumplings: Mound the flour in a mixing bowl and make a well in the center.

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.

10. Add grated truffle.

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.

12. Remove dumplings with a slotted spoon and add the soup, followed by shredded chicken.

13. Season with salt and pepper to taste.

14. Ladle soup into bowls and garnish with shaved truffle and freshly chopped parsley and serve.