Instructions: For this dish you can use a fowl. These older birds are mature and flavorful but need long cooking to tenderize. (I use a regular frying chicken.)

Wash the chicken pieces and put them in a large kettle with the onion, the carrot and the parsley. Add water to cover and bring slowly to a boil. Cover, lower the heat and simmer gently for 1 hour. Add 2 teaspoons of salt (or less) and continue cooking until the chicken is thoroughly tender but not mushy. The length of time depends on the age and toughness of the bird. It may take 15 more minutes; it may take another hour. Test at intervals with a fork. (I find that a frying chicken will not take more than an hour-maybe less.)

When the chicken is done, remove it to a hot dish and keep warm in a very low oven. Skim the fat from the broth and strain it. Then return it to the stove and cook down a little to make it richer. Melt the butter in a skillet, blend in the flour and gradually stir in 1 1/2 cups of the chicken broth mixed with the cream. Add it slowly being sure the mixture does not lump. Continue cooking and stirring until the sauce is thick and smooth. Arrange the chicken on a hot platter, add a dash or so of lemon juice to the sauce and pour it over

For 319 more great recipes you can download our free Cast Iron Cooking eBook

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.