SAUCE 4 tablespoons butter or margarine quarter cup flour 1 cup chicken broth or bouillon half teaspoon salt 0.125 teaspoon pepper quarter cup parsley -chopped half cup heavy cream 2 tablespoons butter or margarine

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. Just before serving, beat in remaining 2 tbs butter, 1tbs. at a time. Remove chicken from pot; slice and serve with creamy sauce.