Roasted Chicken:

1 (3-pound) whole chicken

Salt and freshly ground black pepper

4 ounces 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

Chicken Stock:

2 tablespoons 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 quarts cold water

4 sprigs fresh parsley

4 sprigs fresh thyme

2 bay leaves

Dumplings:

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

2 eggs

3/4 to 1 cup buttermilk

Supreme Sauce:

2 tablespoons butter

1 tablespoon 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