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1
Put the chicken, neck, gizzard, and heart in a 6-quart heavy pot.
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2
Cover with 3 quarts cold water and bring to a simmer over high heat.
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3
As the water approaches simmering, begin to skim away any fat or scum.
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4
Reduce the heat to medium and simmer for 5 minutes while continuing to skim.
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5
Add 1 of the carrots, 1 of the celery stalks, the onion, garlic, bay leaves, 1 tablespoon salt, and the peppercorns.
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6
Reduce the heat to low, cover, and simmer for 10 to 15 minutes.
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7
Transfer the chicken to a cutting board.
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8
After letting it cool for a few minutes, cut off the breast meat, which ideally should be just done and still slightly pink at the bone.
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9
Set the meat aside and return the rest of the chicken to the pot.
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10
Simmer gently for 20 minutes over low heat.
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11
Add the dark green top of the leek and the parsley stems to the pot, and simmer for 10 minutes.
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12
While the chicken is cooking, dice the remaining 2 carrots and 2 celery stalks.
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13
Remove the legs from the chicken and reserve.
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14
Strain the brothyou will have about 2 quarts.
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15
Discard the vegetables and bones.
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16
Rinse out the pot and pour the broth back into it (off the heat).
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17
Prepare the dumpling batter: Whisk together the flour, baking powder, and salt in a medium bowl.
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18
In a small bowl, whisk the eggs, buttermilk, and butter.
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19
Add the wet ingredients to the dry.
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20
Mix well with a wooden spoon, and then stir in the parsley and chives.
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21
When the chicken legs are cool enough to handle, remove the skin and pick the meat off the bone.
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22
Gently tear it into bite-size chunks.
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23
Repeat with the reserved breast meat, and set all the chicken meat aside.
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24
Bring the broth to a boil over high heat and add the diced carrots, celery, and leek and the wine.
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25
Reduce the heat to medium and cook for 4 minutes, until the vegetables are slightly softened.
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26
Add the cream and chicken and bring back to a simmer.
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27
Check the seasoning and adjust as necessary.
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28
Using two teaspoons, form dumplings and drop them into the simmering stew, spreading them out.
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29
Towards the end of the process, the pot may begin to seem crowded; give it a gentle stir as necessary.
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30
When all the dumplings are in the stew, give it another stir, flipping over any dumplings that are not submerged.
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31
Cover and simmer for 5 minutes.
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32
Remove from the heat, stir in the parsley and the chives, and serve with freshly ground pepper.
