| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Stewing chicken – 5 to 6 lbs |
|
|
Water |
| 1 |
|
Stalk celery — halved with |
|
|
Leaves |
| 1 |
|
Carrot — peeled and halved |
| 1 |
sm |
Onion — halved |
| 1 |
ts |
Salt |
| 3 |
|
Sprigs parsley |
| 1 |
sm |
Bay leaf |
| 2 |
|
Whole cloves |
| 1/2 |
ts |
Thyme leaves |
|
|
Sauce: |
| 4 |
tb |
Butter |
| 1/4 |
c |
Flour |
| 1 |
c |
Chicken broth |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
c |
Parsley — chopped |
| 1/2 |
c |
Heavy cream |
| 2 |
tb |
Butter |
INSTRUCTIONS
In slow-cooking pot, cover chicken with water. Add celery, carrot, onion,
and salt. Tie parsley, bay leaf, cloves, and thyme in small square of
cheesecloth. Add to pot. Cover and cook on low for 7 to 9 hours. Melt 4
tbs. butter in medium saucepan. Stir in flour and cook over low heat
several minutes. Gradually stir in broth; simmer until smooth. Add salt,
pepper, parsley, and cream. Jusst before serving, beat in remaining 2 tbs.
butter, 1 tbs. at a time. Remove chicken from bot; slice and serve with
creamy sauce.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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