|1 whole • Whole chicken 4 LBS|
|1 whole • Celery stalk|
|1 whole • Carrot|
|1 whole • Onion • studded with 2 cloves|
|kosher salt and pepper to taste|
|2 tbsp • Butter|
|2 tbsp • Chicken fat|
|5 tbsp • All purpose flour|
|1/2 cup • Heavy cream|
Place chicken in a large stock pot and pour in enough water to almost cover the bird. Add carrot, onion, celery and parsley.
Season with salt and pepper. Cook over low heat for 1 1/2 hours or until the bird is tender when pierced with a fork.
Let cool in stock until chicken can be handled. Discard skin and bones leaving meat in large pieces. Strain the broth, skim off fat and reserve in refrigerator.
Pour 1 1/2 cups of broth over chicken pieces. Heat butter and 2 tbsp of chicken fat over loe heat and stir in the flour, keeping mixture smooth and cook for 2 minutes stirring constantly.
Add remaining 1 1/2 cups of chicken broth and cook, stirring constantly until sauce is smooth and thick. Stir in cream and adjust seasoning.