Finding a dish that pleases a crowd of adults, picky eaters, and toddlers is hard to pull off, but this dish does the trick every time.
Make the chicken and stock: Rinse the chicken under cold water and discard the giblets. Place the chicken, bay leaves, garlic, thyme sprigs, a large pinch of salt, and the peppercorns in a large heavy pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer, uncovered, for 1½ hours, or until the chicken is tender, skimming the surface several times.
Transfer the chicken to a platter to cool a bit and strain the stock through a fine-mesh sieve, discarding any solids. Pull the chicken into big pieces and discard the skin and bones. Cover and set aside. Measure out
In a Dutch oven, heat the butter and oil together over medium heat until the butter melts. Add the carrot, celery, garlic, and bay leaves and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and whisk until combined, then continue to stir and cook for 2 minutes. Slowly pour in the
Sift the flour, baking powder, and salt together into a large bowl. In a small bowl, lightly beat the eggs, buttermilk, and chives together; pour the egg mixture into the bowl with the flour and fold together gently, mixing just until the dough comes together. The dough will be very soft.
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