Ingredients
- 4 sprigs parsley
- 1 chicken
- 1 stalk celery (halved)
- 1 onion (halved)
- 1 carrot (peeled)
- 1 bay leaf
- 1 water sauce
- 1 cup chicken stock
- 1/2 cup cream
- 1/2 cup flour
- 4 tablespoons butter
- 1/4 cup parsley (chopped)
- 1 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 1/8 teaspoon pepper
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 7-9 hrs. Melt 4 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.
