Cream Of Chicken Pepperpot
Instructions:
- 2 tablespoons kosher salt
- 1 teaspoon whole peppercorns
- 3 carrots, coarsely chopped
- 1 onion, coarsely chopped
- 1 rib celery, coarsely chopped
- 1 gallon cold water
- 1 whole fryer chicken
- Oil for sauteing
- 1/2 cup each: finely diced yellow, red and green bell peppers
- 1 stick butter
- 1/2 cup flour
- 1 pint heavy cream
- Salt and black pepper to taste
- Tabasco to taste
- Add salt, peppercorns, carrot, onion and celery to water.
- Bring to a boil, reduce heat to a simmer and cook chicken until meat is tender, about 2 hours.
- Skim impurities from top of water as the chicken cooks.
- When done, strain remaining stock and set aside.
- Remove meat from bones and set aside. Saute diced bell peppers.
- Stir in reserved chicken. Set aside
- . In a skillet, combine butter and flour.
- Cook over low heat until the mixture is thick and golden, about 1/2 hour.
- To reserved stock add cream, chicken and peppers and salt and pepper to taste.
- Bring to a boil. Whisk in flour and butter mixture.
- Add Tabasco to taste. Simmer until flavors meld.