Name: Celestial Chicken In Velvet Sauce
Yield: Four servings.
Ingredients: ¼ teaspoon dried thyme or 2 sprigs fresh thyme; Salt to taste; ¼ teaspoon nutmeg, preferably freshly grated; 10 peppercorns; 1 clove garlic, peeled; 1 onion, peeled and studded with 1 clove; 1 tablespoon lemon juice; 2 carrots, scraped and cut in half; A 3½-pound chicken, cleaned and trussed with strings by the butcher; 1 cup cream; 1 egg yolk, slightly beaten (save white for other use); Water to cover; 2 ribs celery, washed and cut in half; 3 tablespoons butter; 3 tablespoons flour; freshly ground black pepper to taste; 1 bay leaf

Preparation info

Four
servings.

Difficulty
Easy

Appears in

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

About

This is one of the simplest of dishes to prepare and it is also one of the most delicious. It is heavy with cream and is not designed for people who worry about calories. This is precisely the way this dish would be prepared by a celebrated French chef. It is the recipe, in fact, of a celebrated French chef.

Ingredients

A 3½-pound chicken, cleaned and trussed with strings by the butcher
1 onion, peeled and studded with 1

Main course

Method

Place the trussed chicken in a kettle large enough to hold it comfortably. If the kettle is too large it will take too much water to cook the chicken.
Add the onion, bay leaf, thyme, peppercorns, carrots, celery, garlic, salt, and water to cover. The water level should be about ½

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Celestial Chicken In Velvet Sauce

Ingredients

Method

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