Ingredients

1 large chicken
Water
1 stalk celery halved (with leaves)
1 carrot peeled and halved
1 small onion halved
1 tsp. p salt
4 sprigs parsley
1 small bay leaf
2 whole cloves
1/2 tsp. thyme
Sauce:
4 Tbsp. butter
1/2 C. flour
1 C. chicken stock
1/2 tsp. salt
1/8 tsp. pepper
1/4 C. chopped parsley
1/2 C. cream

Cooking Instructions

Put the chicken in the crock pot and cover with water. Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheesecloth. Add to the pot. Cover and cook on low for 7-9 hours. Melt 4 Tbls. butter in a medium saucepan. Stir in flour and cook over low heat for several minutes. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce.
 
 
While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body." (Matthew 26:26)