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Ingredients Jump to Instructions ↓

  1. 1 Chicken (large)

  2. 1 Celery stalk with leaves - halved

  3. 1 Onion - halved (small)

  4. 4 sections Parsley

  5. 2 Whole cloves

  6. 1 Carrot - peeled and halved

  7. 1 teaspoon 5ml Salt

  8. 1 teaspoon 5ml Bay leaf (small)

  9. 1/2 teaspoon 2 1/2ml Thyme Water - as needed Sauce

  10. 4 tablespoons 60ml Butter

  11. 1 cup 237ml Chicken stock

  12. 1/8 teaspoon 0.6ml Freshly-ground black pepper

  13. 1/2 cup 118ml Cream

  14. 1/2 cup 31g / 1.1oz Flour

  15. 1/2 teaspoon 2 1/2ml Salt

  16. 1/4 cup 36g / 1 1/3oz Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 to 9 hrs. Melt 4 tablespoons butter in a medium saucepan. Stir in flour and cook over low heat for several minutes. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce. This recipe yields ?? servings.

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