Chicken Sauce Recipe

• 1 Chicken
• 2 Laurel Leaves
• 1 tsp Peppercorns
• 2 Onions (peeled and halved)
• 2 Carrots
• Piece of Celeriac
• Piece of Parsnip
• 1 tsp Chicken Bouillon
• 4 tbsp Flour
• 200 gm Cream
• 2 tbsp Butter
• 1 tsp Curry Powder

• Lay the chicken with vegetables, peppercorns, laurel leaves, water in a pan and cook it covered on medium flame for 2½ -3 hrs or until meat is tender.
• Take out the chicken and transfer the stock to a bowl.
• Part away the flesh from the chicken and cut into pieces.
• Heat butter in a pan and shallow fry the flour.
• Pour into chicken stock stirring continuously.
• Mix in cream with curry powder, chicken bouillon and chicken pieces. Cook it for 10 min on low flame.
• Serve it hot with boiled rice and blackcurrant jelly.