Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stewing chicken (5 to 6 lbs.)
or 2 broiler-fryers
water
1 stalk celery (with leaves) -- halved
1 carrot -- peeled and halved
1 small onion -- halved
1 teaspoon salt
4 sprigs parsley
1 small bay leaf
2 whole cloves
1/2 teaspoon thyme leaves
SAUCE
4 tablespoons butter or margarine
1/4 cup flour
1 cup chicken broth or bouillon
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup parsley -- chopped
1/2 cup heavy cream
2 tablespoons butter or margarine
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. Just before serving, beat in remaining 2 tbs
butter, 1tbs. at a time. Remove chicken from pot; slice and serve with creamy
sauce.
