Put the chicken in the crockpot & cover with water. Add celery, carrot, onion & salt. Tie parsley, bay leaf, cloves & thyme in a small square of cheese cloth, add to the pot. Cover & cook on LOW for 7-9 hrs. Melt 4 Tbls. butter in a med saucepan. Stir in flour & cook over low heat for several mins. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley & cream. Remove chicken from pot, slice & serve with the creamy sauce. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (1906g)|
|Recipe Makes: 1|
|Calories from Fat: 2149 (63%)|
|Amt Per Serving||% DV|
|Total Fat 238.7g||318 %|
|Saturated Fat 98.8g||494 %|
|Monounsaturated Fat 85.3g|
|Polyunsanturated Fat 35.7g|
|Cholesterol 989.4mg||304 %|
|Sodium 1831.5mg||63 %|
|Potassium 3265.5mg||86 %|
|Total Carbohydrate 111.1g||33 %|
|Dietary Fiber 14.3g||57 %|
|Sugars, other 96.8g|
|Protein 198.4g||283 %|
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Calories per serving: 3394
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