Instructions: Place whole chicken in large pot or stockpot; cover with cold water. Bring to boil, then remove from heat. Remove chicken and set aside; drain water and rinse pot. Put chicken back into pot, and cover with cold water - there should be about an inch of water over the chicken - and add salt. Cover pot, return to boil and boil 10 minutes.

Meanwhile, prepare vegetables: If desired, tie leeks together with kitchen string and set aside; repeat with carrots. Pierce one half of onion with cloves; set aside.

Make roux: In small saucepan, melt butter over medium heat. Add flour and, whisking constantly, cook 15 seconds. Remove from heat and let cool. Put pan with roux in fridge to chill.

Add leeks, carrots, onion, celery, peppercorns, thyme and bay leaf to pot. Simmer chicken 50 to 60 minutes, until done.

Remove chicken, leeks and carrots from pot.

Carve chicken, discarding skin; keep warm.

Carefully, strain broth.

Add 1 cup hot broth to cold roux, then whisk constantly over medium-high heat until sauce thickens and starts to boil.

Stir in cream; bring to boil. Season with salt and pepper to taste.

To serve, divide rice, chicken and sauce among 4 warm plates. Serve leeks and carrots on the side.

Makes 4 servings.

Note: Vegetables will be very soft. For extra texture, vegetables can be added later, but broth will not be as flavorful.

NOTES : For a stronger chicken flavor, substitute chicken bouillon cubes for the salt. Proper seasoning of the sauce is imperative, so taste it and add salt and pepper as needed.

In classical French cuisine, the chicken is boiled briefly to remove impurities, then drained and fresh cold water is added to cook the chicken.

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