1 stewing chicken (5 to 6 lbs.)

or 2 broiler-fryers water 1 stalk celery (with leaves) -- halved

1 carrot -- peeled and halved

1 small onion -- halved

1 teaspoon salt

4 sprigs parsley

1 small bay leaf

2 whole cloves

1/2 teaspoon thyme leaves

SAUCE 4 tablespoons butter or margarine

1/4 cup flour

1 cup chicken broth or bouillon

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup parsley -- chopped

1/2 cup heavy cream

2 tablespoons butter or margarine

In slow-cooking pot, cover chicken with water. Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in small square of cheesecloth. Add to pot. Cover and cook on low for 7 to 9 hours.

Melt 4 tbs. butter in medium saucepan. Stir in flour and cook over low heat several minutes. Gradually stir in broth; simmer until smooth. Add salt, pepper, parsley, and cream. Just before serving, beat in remaining 2 tbs butter, 1tbs. at a time. Remove chicken from pot; slice and serve with creamy sauce.