A Sunday special—bring guests home from church to enjoy it
1 (5lb.) stewing chicken
1 medium onion, quartered
5carrots, cut in big pieces
¼c. chicken fat
2c. chicken broth
2c. light cream
2egg yolks, beaten
Sweet Cream Biscuits
Cut chicken in serving-size pieces; place in kettle. Add hot water to cover. Add salt, celery and onion. Simmer, covered, until tender, about 3 hours. Add carrots the last 30 minutes of cooking.
Drain broth from chicken. Skim fat from broth, saving ¼ c. fat for gravy. Strain broth; save carrots. Measure 2 c. broth for gravy. Pour remaining broth back into kettle with chicken to keep hot.
Measure chicken fat into saucepan; blend in flour. Gradually add broth and cream. Cook until thick and smooth, stirring constantly. Add a small amount of hot gravy to egg yolks; then add yolks to gravy. Cook 2 minutes more.
Place hot chicken and carrots in serving dish or soup tureen; pour in gravy. Sprinkle with parsley and top with baked Sweet Cream Biscuits.