| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Chicken |
| 1 |
|
Stalk celery halved (with leaves) |
| 1 |
sm |
Onion halved |
| 4 |
|
Sprigs parsley |
| 2 |
|
Whole cloves |
| 1 |
|
Carrot peeled and halved |
| 1 |
ts |
Salt |
| 1 |
sm |
Bay leaf |
| 1/2 |
ts |
Thyme |
|
|
Water |
| 4 |
tb |
Butter |
| 1 |
c |
Chicken stock |
| 1/8 |
ts |
Pepper |
| 1/2 |
c |
Cream |
| 1/2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Chopped parsley |
INSTRUCTIONS
SAUCE
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
Date: Mon, 6 Sep 93 09:30:43 +0200
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Put the chicken in the crockpot and cover with water. Add celery, carrot,
onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square
of cheese cloth, add to the pot. Cover and cook on LOW for 7-9 hrs.
Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low
heat for several mins. Gradually stir in stock. Simmer until smooth. Add
salt, pepper, parsley and cream. Remove chicken from pot, slice and serve
with the creamy sauce.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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