Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Stewing chicken - 5 to 6 lbs
Water
1 Stalk celery -- halved with
Leaves
1 ea Carrot -- peeled and halved
1 sm Onion -- halved
1 ts Salt
3 Sprigs parsley
1 sm Bay leaf
2 Whole cloves
1/2 ts Thyme leaves
Sauce:
4 tb Butter
1/4 c Flour
1 c Chicken broth
1/2 ts Salt
1/8 ts Pepper
1/4 c Parsley -- chopped
1/2 c Heavy cream
2 tb Butter

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

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