Course : Chicken
Serves: 4
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1 large chicken
1 stalk celery halved (with leaves)
1 small onion halved
4 sprigs parsley
2 whole cloves
1 medium carrot peeled and halved
1 teaspoon salt
1 small bay leaf
1/2 teaspoon thyme
1 Cup water

Preparation / Directions:

Sauce: ------ 4 Tbs butter 1 cup chicken stock 1/8 tsp pepper 1/2 cup cream 1/2 cup flour 1/2 tsp salt 1/4 cup chopped parsley 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 7-9 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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