Preparation time: 20 min
Cooking time: 2h30
Serves 4

 INGREDIENTS

• 1 chicken (4.4 lb)
• 3 carrots
• 3 leeks, using just the white parts
• 1/2 celery root
• 1 onion
• 4 cloves
• 2 sprigs fresh thyme
• 4 oz butter
• 1/3 cup flour

METHOD

Place the chicken in the pot and cover with cold water. Bring to a boil.

In the meantime, peel the carrots, celery root and onion, embedding cloves in it.

Wash the leeks and cut the 1/2 celery root in half.

Skim to remove impurities, then add the vegetables with a tablespoon of coarse salt.

Simmer for about 2 1/2 hours.

Melt the butter in a saucepan, add the flour and whisk for 3-4 minutes.

Take about 3 cups of chicken stock and progressively incorporate it to the roux, whisking continuously.

Once the sauce has thickened, season.

Serve the carved chicken with vegetables and covered in sauce.

Tip: For a more hearty dish, you can stuff the chicken with ground pork or veal.