- whole chicken (about 4 pounds), seasoned salt with and pepper
- 1 large carrot, sliced
- 3 celery stalks, chopped
- 1 large onion, sliced
- a bouquet garni with a sprig of thyme, parsley stems, tiny bay leaf, & 5 peppercorns
- 2 cups chicken stock
- ¾ cup whole milk or cream
- 2 Tablespoons butter
- 2 Tablespoons flour
- 4 Tablespoons parsley, chopped
- Liaison (skip this step if you do not have a farm fresh egg)
- 1 farm fresh egg yolk
- ¼ cup heavy cream
- Place the seasoned chicken, carrot, celery, onion, and herbs into a large pot.
- Pour the stock into the pan and then cover with a lid.
- Bring the stock to a boil then reduce it to a simmer for a few hours, until the drumstick feels loose when you give it a tug.
- Remove the chicken to a cutting board, and strain the liquid, reserving the liquid only.
- Dispose of the vegetables.
- Strain the fat from the cooking liquid. (The liquid can be simmered to reduce if it tastes weak.) Add the cream to the stock and bring it to a boil, reducing it again.
- Make a roux by melting the butter and whisking in the flour.
- Whisk the roux into the stock, simmering to thicken it to a “light coating consistency.” Taste adjust.
- Carve the chicken and stir the meat into the sauce along with the parsley, warming the meat back up.
- Prepare the liaison just prior to serving by whisking the egg yolk in with the cream. Temper the yolk by whisking in small amounts of the hot sauce until there is half of each in the bowl. Stir the mixture in with the chicken. Taste adjust if necessary and serve over brown rice or rice pilaf.