How To Create Ceramic Pots

Recipe

Yields: 6 servings

Prep Time: 0 hours 20 mins

Cook Time: 1 hour 15 mins

Total Time: 1 hour 35 mins

10 black peppercorns

4 whole allspice

4 sprigs thyme

1 bay leaf

10 small red potatoes (about 1 pound)

5 carrots, cut into 1"-thick pieces

2 leeks, trimmed and cut into 3 pieces each

2 onions, quartered

3 cans (16 ounces each) fat-free, reduced-sodium chicken broth

1 chicken (about 3 pounds)

1 1/2 tbsp. trans-free butter or margarine

2 tbsp. unbleached or all-purpose flour

1/2 c. 2% milk

salt

ground black pepper

2 tbsp. minced fresh chives (optional)

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Place the peppercorns, allspice, thyme, and bay leaf in a piece of cheesecloth. Gather the edges of the cheesecloth together, and tie it with twine into a small bag. In a large saucepot over medium-high heat, place the cheesecloth, potatoes, carrots, leeks, onions, chicken broth, and chicken. Bring to a boil, then reduce the heat, and simmer uncovered for 25 minutes. Turn the chicken over and cook for 20 minutes more, or until the internal temperature of the chicken registers 170°F on an instant-read thermometer and the vegetables are tender.
Remove the chicken and vegetables with a slotted spoon. Set them aside, and keep them warm. Discard the cheesecloth bag. Return the broth to a boil, and cook for about 15 minutes, or until it's reduced to 4 cups. Remove from the heat.
Melt the butter in a saucepan over medium heat. Stir in the flour, reduce the heat, and cook for 1 minute, stirring constantly with a wooden spoon. Whisk in 1 cup of the broth mixture, reserving the remaining broth for future use. Whisk in the milk. Cook, stirring frequently, for about 8 minutes, or until the broth thickens. Adjust the taste with salt and black pepper.
Remove the chicken meat from its bones and discard the bones and the skin. Chop the chicken into small pieces. Arrange the reserved vegetables on a platter, and top with the chopped chicken. Spoon the sauce over the chicken and vegetables. Sprinkle with chives, if using.

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