INGREDIENTS
1
whole chicken
Salt and freshly ground black pepper
4 oz
unsalted butter, softened
1
lemon, halved and juiced; halves reserved
1/4
-cup fresh chopped herbs, such as thyme, parsley and rosemary
1
onion, halved
4
garlic cloves, smashed
Fresh whole herbs, such as rosemary, thyme and parsley sprigs
2 tbsp
olive oil
2
carrots, cut in large chunks
2
celery stalks, cut in large chunks
1
onion, halved
1
garlic bulb, halved
Reserved chicken bones
2 qt
cold water
4
sprigs fresh parsley
4
sprigs fresh thyme
2
bay leaves
2 cups
flour
1 tbsp
baking powder
1 tsp
salt
2
eggs
3/4
to 1 cup buttermilk
2 tbsp
butter
1 tbsp
oil
1/2 cup
diced carrot
1/2 cup
diced celery
3 cloves
garlic, minced
2
bay leaves
1/4 cup
flour
6 cups
chicken stock
1/4 cup
heavy cream
Freshly ground black pepper, for garnish
Chopped flat-leaf parsley, for garnish