Traditional chicken and dumplings

Method
Prep:1hr10min  ›  Cook:40min  ›  Extra time:8hr chilling  ›  Ready in:9hr50min 

1. For the stock: In a large pot over high heat, place the chicken pieces, chilli, carrots, celery, onions, bay leaf, garlic and chicken stock. Mix well and bring to the boil. Reduce heat to low, cover and simmer for 1 to 2 hours or until chicken comes off bone easily. Cover and refrigerate overnight.
2. The next day, skim the fat off the top of the stock and remove the chicken pieces. De-bone the chicken and chop the meat into bite size pieces. Discard bones and set meat aside. Using a slotted spoon, remove and discard the vegetables. Return the pot to the hob over high heat and bring to the boil. Reduce heat to low for 10 to 15 minutes, add the double cream and stir well.
3. In a separate small bowl, dissolve the cornflour in the water and add to the pot. Stir until thickened and make the dumplings while the stock reduces.
4. For the dumplings: In a large bowl, combine the flour and the double cream, mixing well. Roll into balls about 3.75cm in diameter. Drop balls carefully into the simmering soup and cook for 7 minutes. Then cover soup and cook for 7 more minutes. Add the chicken, stir well and allow to heat through.