Chicken, Ghent Style

• 1 tender 3lb chicken
• 1 carrot
• 2oz

Prepare the chicken for poaching. Make a julienne of the vegetables by trimming, scraping and washing the carrot, leeks and celery, and cutting all the vegetables into matchsticks. Put the chicken and julienne into a saucepan, cover with four pints boiling water, and poach for forty-five minutes. Drain but reserve the liquid. Make a roux by melting the butter, adding the flour and cooking them