Ingredients
1 large chicken
1 each celery stalks halved
1 small onions halved
4 sprigs parsley leaves
2 each cloves whole
1 each carrots peeled, halved
1 teaspoon salt
1 small bay leaves
1/2 teaspoon thyme
1 x water
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Put the chicken in the crockpot and cover with water. Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot. Cover and cook on LOW for 7 to 9 hrs. Melt 4 Tablespoon butter in a medium saucepan. Stir in flour and cook over low heat for several mins. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce.
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Adjustable stand — hold cookbook or tablet at eye level while cooking