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Ingredients

• 1 x Fowl,4-1/4 to 5 lb
• 1 1/2 quart Water
• 1 x Onion,small,peeled
• 1 x Celery,stalk
• 1 x Carrot,scraped
• 1 x Parsley sprig
• 1 Tbsp. Salt
• 1 Tbsp. Vinegar
• 4 Tbsp. Butter
• 4 Tbsp. Flour
• 4 c. Chicken stock,heated
• 2 c. Light cream,room temperature
•     Cook meat from 4-5# fowl*
•     Salt to taste
•     Pepper to taste

Description

Place The Fowl In A Large Pot With Water And Bring To A Full Boil; Skin Surafce Of Water Till Clear. Lower Heat And Add In Remaining Ingredients Except Vinegar And Let Gently…

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