Jellied Avgolemono with Dill

This is a variant of the classic Greek egg and lemon soup, which I thought would be welcome on a hot day. The chicken stock will jellify itself when cold, but only if made with the whole carcass. If you’re in doubt about this, simply sprinkle some gelatine over some of the stock, leave it a few minutes, and warm it, stirring, until it dissolves. As a thickening medium, egg yolks and cream on their own add a velvety delicacy without any of the flavour-masking offered by most thickening agent