Celestial Chicken In Velvet Sauce

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

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