|
1 chicken, cut up
1 stalk celery, sliced
1 onion, halved
4 tbs parsley flakes
2 whole cloves
1 carrot peeled and sliced
1 tsp salt
1 bay leaf, crushed
1/2 tsp thyme
SAUCE
1 can chicken stock
1/8 tsp pepper
1/2 cups heavy cream
1/2 cups flour
1/2 tsp salt
1 tbs parsley flakes
4 tbs margarine
Put chicken in Dutch oven and cover with water. Add celery, carrot, onion, and salt. Tie parsley flakes, bay
leaf, cloves, and thyme in a small square of cheese cloth and add to pot. Cover
and cook at low 7-9 hours. Melt margarine in medium pot. Stir in flour and cook over low eat, stirring often until well blended.
Gradually add in stock. Simmer until smooth. Add rest of ingredients. Remove chicken from oven, place into
a large pot, pour sauce over chicken and serve.
|
