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1
Preheat the oven to 300 F.
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2
Chicken: Wash and dry the chicken pieces with paper towels, lightly salt and pepper the chicken.
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3
In a large heavy skillet, melt the butter and brown the chicken pieces over moderate heat until golden brown.
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4
Remove to a heatproof platter and reserve in the preheated oven.
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5
Add the bones to the skillet and cook, stirring until browned.
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6
Add the chopped celery and onions, and cook until they wilt.
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7
Add the flour and cook, stirring, for 5 minutes.
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8
Add the chicken stock and cream, and reduce the heat to low.
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9
Simmer for 30 minutes.
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10
Strain the sauce into a serving tureen, discarding the solids.
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11
Fold the dill into the sauce.
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12
Add the chicken pieces to the sauce and place in a warm oven.
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13
Dumplings: Sift the dry ingredients into a large mixing bowl.
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14
Add the melted butter and buttermilk and blend until smooth.
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15
Fold in the chopped dill.
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16
In a large pot, bring the stock to a simmer.
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17
Drop the dumpling mixture by soup spoonfuls into the simmering stock.
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18
Cover and cook for 5 minutes.
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19
With a slotted spoon, turn the dumplings over.
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20
Cover and cook 5 more minutes.
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21
Continue poaching the dumplings until puffed and cooked in the center.
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22
Place the dumplings on top of the chicken and sauce.
