Poached Chicken

Course : Chicken
Serves: 6
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6 pounds stewing chicken - 5 to 6 lbs.
1 Cup water
1 stalk celery -- halved with leaves
1 medium 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
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 / Directions:

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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