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Categories:
chicken carrot onion celery parsley rosemary salt pepper flour chicken stock cream salt pepper butter mushroom slices pastry
Viewed: 53 - Published at: 9 years agoIngredients
- 1 (4 to 5 lb.) chicken
- 1 carrot, diced
- 1 onion, diced
- 1 stalk celery, chopped
- 1 sprig parsley, chopped
- 1 tsp. rosemary
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 5 Tbsp. all-purpose flour
- 1 1/2 c. chicken stock
- 1 c. cream
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 lb. butter or margarine
- 1 (4 oz.) can mushroom slices
- pastry
Method
- Clean and disjoint chicken.
- Place on rack in container half filled with hot water.
- Add carrot, onion, celery, parsley, rosemary, 1/2 teaspoon salt and pepper.
- Partly cover with a lid and simmer for 3 to 4 hours or until tender, turning occasionally. Cool chicken in broth, breast side down.
- Skim off excess fat from stock.
