Chicken and Dumplings

2 pounds chicken

1 onion, large dice

2 celery ribs, roughly chopped

4 carrots, roughly chopped

2 cloves garlic, roughly chopped

1/4 teaspoon dried thyme

1/4 teaspoon dried sage

1/4 teaspoon dried tarragon

Water

Salt, pepper

145 grams white rice flour

45 grams brown rice flour

40 grams potato starch

20 grams tapioca starch

5 grams milk powder

1 tablespoon baking powder

1 teaspoon salt

1/8 teaspoon xanthan gum

1/2 cup plus 2 tablespoons milk

1/2 cup water

3 tablespoons melted butter

Cut the chicken into 1 inch cubes. Season with salt and pepper and set aside.

Combine the onion, celery, carrots, garlic, thyme, sage, and tarragon in a large pot with water. Season with salt and pepper. Bring up to a boil.

Once the water is boiling, add the chicken. Remove the chicken once it is fully cooked. Set aside.

While the chicken is cooking, prepare the batter for the dumplings. Combine the rice flours, potato starch, tapioca starch, milk powder, baking powder, salt, and xanthan gum in a large bowl. Whisk to combine. Heat the milk, water, and butter until it reaches 110 degrees. Pour into the flour mixture and stir to combine.

Drain the stock. You can discard the veggies. Bring 4 cups of the stock back up to a boil. Drop rounded tablespoons of the dumpling batter into the boiling stock. Once the dumplings rise to the top, add the diced chicken. Let the mixture boil until it reaches desired creaminess. Season to taste with salt and pepper.