Ingredients

• 1 onion, quartered
• 2 stalks celery, chopped
• 3 garlic cloves, crushed
• 2 sprigs fresh parsley
• 1 teaspoon dried whole thyme
• 1/2 teaspoon dried sage
• 1 bay leaf
• 1 teaspoon salt
• 1 tablespoon black peppercorns (or 1/2 teaspoon ground black pepper)
• 3 quarts water
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chopped yellow onion
• 2 carrots, chopped small
• 1 cup diced celery
• 2 chicken bouillon cubes
• 1/4 cup cornstarch
• 1/4 cup cold water
• 2 cups frozen sweet peas, defrosted and drained
• 1/4 cup mixed chopped fresh herb (such as parsley, dill and thyme)
• 2 cups flour
• 1 tablespoon baking powder
• 1/4 cup minced green onion
• 1 egg, beaten
• 1/4 cup minced fresh parsley
• 1/2 teaspoon salt
• 2 cloves
• 1 roasting chicken (4- to 5-pound, or 2 small chickens)