Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 each | Stewing chicken - 5 to 6 lbs |
| \N \N | Water |
| 1 \N | Stalk celery -- halved with |
| \N \N | Leaves |
| 1 each | Carrot -- peeled and halved |
| 1 small | Onion -- halved |
| 1 teaspoon | Salt |
| 3 \N | Sprigs parsley |
| 1 small | Bay leaf |
| 2 \N | Whole cloves |
| ½ teaspoon | Thyme leaves |
| \N \N | 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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