Yield: 1 Servings
Measure | Ingredient |
---|---|
1 large | Chicken |
1 \N | Stalk celery halved (with |
\N \N | Leaves) |
1 small | Onion halved |
4 \N | Sprigs parsley |
2 \N | Whole cloves |
1 \N | Carrot peeled & halved |
1 teaspoon | Salt |
1 small | Bay leaf |
½ teaspoon | Thyme |
\N \N | Water |
\N \N | Sauce: |
4 tablespoons | Butter |
1 cup | Chicken stock |
⅛ teaspoon | Pepper |
½ cup | Cream |
½ cup | Flour |
½ teaspoon | Salt |
¼ cup | Chopped parsley |
Put the chicken in the crockpot & cover with water. Add celery, carrot, onion & salt. Tie parsley, bay leaf, cloves & thyme in a small square of cheese cloth, add to the pot. Cover & cook on LOW for 7-9 hrs. Melt 4 Tbls. butter in a med saucepan. Stir in flour & cook over low heat for several mins. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley & cream. Remove chicken from pot, slice & serve with the creamy sauce.
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