Chicken With Cream Saucecrockpot, poultry 1.00 large chicken 1.00 celery; halved, with leaves 1.00 small onion; halved 4.00 parsley 2.00 whole cloves 1.00 carrot; peeled and halved 1.00 teaspoon salt 1.00 small bay leaf 0.50 teaspoon thyme Water ----sauce----- 4.00 tablespoon butter 1.00 cup chicken stock 0.13 teaspoon pepper 0.50 cup cream 0.50 cup flour 0.50 teaspoon salt 0.25 cup parsley; chopped Recipe by: 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 7-9 hrs. Melt tablespoon 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. |
