Cream Of Chicken Pepperpot

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 2 tablespoons kosher salt
• 1 teaspoon peppercorn
• 3 carrots, coarsely chopped
• 1 onion, coarsely chopped
• 1 celery rib, coarsely chopped
• 1 gallon cold water
• 1 whole fryer chicken
• oil, for, sauteing
• 1/2 cup finely diced yellow bell pepper
• 1/2 cup finely diced red bell pepper
• 1/2 cup finely diced green bell pepper
• 1/2 cup butter
• 1/2 cup flour
• 1 pint heavy cream
• salt
• black pepper
• tabasco sauce

Recipe

• 1 add salt, peppercorns, carrot, onion and celery to water.
• 2 bring to a boil, reduce heat to a simmer and cook chicken until meat is tender, about 2 hours.
• 3 skim impurities from top of water as the chicken cooks.
• 4 when done, strain remaining stock and set aside.
• 5 remove meat from bones and set aside.
• 6 saute diced bell peppers.
• 7 stir in reserved chicken, set aside.
• 8 in a skillet, combine butter and flour.
• 9 cook over low heat until the mixture is thick and golden, about 1/2 hour.
• 10 to reserved stock add cream, chicken and peppers and salt and pepper to taste.
• 11 bring to a boil.
• 12 whisk in flour and butter mixture.
• 13 add tabasco to taste.
• 14 simmer until flavors blend.