Cream Of Chicken Pepperpot

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Steps

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Add salt , peppercorns , carrot , onion and celery to water.

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Bring to a boil , reduce heat to a simmer and cook chicken until meat is tender , about 2 hours.

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Skim impurities from top of water as the chicken cooks.

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When done , strain remaining stock and set aside.

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Remove meat from bones and set aside.

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Saute diced bell peppers.

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Stir in reserved chicken , set aside.

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In a skillet , combine butter and flour.

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Cook over low heat until the mixture is thick and golden , about 1 / 2 hour.

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To reserved stock add cream , chicken and peppers and salt and pepper to taste.

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Bring to a boil.

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Whisk in flour and butter mixture.

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Add tabasco to taste.

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Simmer until flavors blend.

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Ingredients

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kosher salt, peppercorn, carrots, onion, celery rib, water, fryer chicken, oil, yellow bell pepper, red bell pepper, green bell pepper, butter, flour, heavy cream, salt, black pepper, tabasco sauce