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LOCATION: Recipes >> Crockpot >> Poached Chicken 01

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Poached Chicken

1 stewing chicken (5 to 6 lbs.) or 2 broiler-fryers
water
1 stalk celery (with leaves), halved
1 carrot, peeled and halved
1 small onion, halved
1 teaspoon salt
4 sprigs parsley
1 small bay leaf
2 whole cloves
1/2 teaspoon thyme leaves

4 tablespoons butter or margarine
1/4 cup flour
1 cup chicken broth or bouillon
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup parsley, chopped
1/2 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, 1 tbs. at a time. Remove chicken
from pot, slice and serve with creamy sauce.

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