Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    stewing chicken - 5 to 6 lbs.
                        water
   1      stalk         celery -- halved with leaves
   1                    carrot -- peeled and halved
   1      small         onion -- halved
   1      teaspoon      salt
   3      sprigs        parsley
   1      small         bay leaf
   2                    whole         cloves
     1/2  teaspoon      thyme leaves
                        sauce:
   4      tablespoons   butter
     1/4  cup           flour
   1      cup           chicken broth
     1/2  teaspoon      salt
     1/8  teaspoon      pepper
     1/4  cup           parsley -- chopped
     1/2  cup           heavy cream
   2      tablespoons   butter

Preparation:

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.