INGREDIENTS
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1/4 cup unsalted butter, plus 1 tablespoon
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1 medium onion, chopped
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3 cloves garlic, chopped
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1 whole (5 to 6-pound) chicken, skin on, cut into 8 pieces, including neck
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6 cups water
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6 cups low-sodium chicken stock
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5 to 6 fresh thyme sprigs, plus 1 tablespoon chopped leaves
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Small bunch parsley stems, plus 1 tablespoon chopped leaves
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2 fresh sage sprigs, plus 1 tablespoon chopped leaves
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1 teaspoon whole black peppercorns
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1 stalk celery, trimmed and halved crosswise
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2 to 3 cups all-purpose flour, plus
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1 tablespoon 1 tablespoon kosher salt, plus more for seasoning
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Special equipment: Kitchen twine