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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 medium onions, chopped |
6 stalks celery, chopped |
1/2 cup butter or margarine |
1 tablespoon all-purpose flour |
1 (3- to 3 1/2-pound) broiler-fryer, cut up and skinned |
8 cups water |
1 1/2 teaspoons whole peppercorns |
1 1/2 teaspoons salt |
1 cup whipping cream |
1/4 cup plus 2 tablespoons all-purpose flour |
hot cooked rice |
Directions:
1. Sauté onions and celery in butter in a large Dutch oven until tender. Sprinkle 1 tablespoon flour over sautéed vegetables; stir well. Cook over low heat 10 minutes, stirring occasionally.
2. Add chicken, water, peppercorns, and salt to Dutch oven; bring to a boil. Cover; reduce heat, and simmer 1 hour or until chicken is tender.
3. Remove chicken from broth; bone, and chop chicken. Strain broth, and discard vegetables. Skim off excess fat. Return chicken and broth to Dutch oven. Combine whipping cream and 1/4 cup plus 2 tablespoons flour; stir into broth. Cook over medium heat, stirring constantly, until mixture is thick and bubbly. Serve immediately over rice.
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