Chicken and Dumplings

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1 cup all-purpose flour

11/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

4 pounds chicken parts (legs, thighs, and breasts)

Olive oil, for searing and sauteing

6 leeks, white parts only, thinly sliced

3 shallots, finely chopped

6 carrots, halved lengthwise and sliced

2 celery stalks with leaves, sliced

1 bay leaf

1 tablespoon thyme leaves, chopped

1/2 cup apple cider

3 1/2 cups chicken stock, recipe follows

2 tablespoons kosher salt

Dumplings, recipe follows

Chicken Stock:

5 pounds chicken bones, well rinsed

20 cups cold water

2 carrots, chopped (about 8 ounces)

2 onions, chopped (about 1 pound)

2 stalks celery, chopped (about 4 ounces)

1 leek, sliced (about 4 ounces)

3 sprigs fresh Italian parsley

1 sprig fresh thyme

2 bay leaves

1 teaspoon whole black peppercorns

3 cloves garlic, smashed

Dumplings:

11/2 cups flour

1/2 cup cornmeal

2 tablespoons chopped fresh dill, optional

2 teaspoons baking powder

1 teaspoon dry mustard

3/4 teaspoon salt

11/4 cups light cream