Recipe - Chicken With Cream Sauce

1 lg Chicken
1 Stalk celery halved (with
leaves)
1 small Onion halved
4 Sprigs parsley
2 Whole cloves
1 Carrot peeled and halved
1 teaspoon Salt
1 small Bay leaf
One half teaspoon Thyme
Water

SAUCE
4 tablespoon Butter
1 cup Chicken stock
1/8 teaspoon Pepper
One half cup Cream
One half cup Flour
One half teaspoon Salt
One fourth cup Chopped parsley

From: hz225wu@unidui.uniduisburg.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 79 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.

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