Preparation time: 20 min
Cooking time: 2h30
- 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
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.