Poached chicken

Yield: 6 servings

Measure Ingredient
1 each Stewing chicken - 5 to 6 lbs
Water
1 Stalk celery -- halved with
Leaves
1 each Carrot -- peeled and halved
1 small Onion -- halved
1 teaspoon Salt
3 Sprigs parsley
1 small Bay leaf
2 Whole cloves
½ teaspoon Thyme leaves
Sauce:
4 tablespoons Butter
¼ cup Flour
1 cup Chicken broth
½ teaspoon Salt
⅛ teaspoon Pepper
¼ cup Parsley -- chopped
½ cup Heavy cream
2 tablespoons Butter

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.

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