Ingredients

3lb (1.35kg) Chicken

1 tbsp Butter

2 medium Carrots, sliced

2 sprigs Celery leaves

4 sprigs Parsley

3 cups Clear chicken broth

3 cups Water

1/2 tsp Dried tarragon leaves

1 whole Clove

1/2 tbsp Salt

2 Egg yolks

Method

Melt butter in a large pan.

Add carrots, onions, celery, and parsley.

Cover and cook over low heat for 30 minutes.

Lay chicken over vegetables.

Add chicken broth and water.

Bring to boil.

Add 1/4 tsp tarragon, clove, and salt.

Cover and simmer very gently for 1 1/2 hours, or until chicken is tender.

Keep warm.

In small, heavy saucepan, place 3 cups of liquid in which chicken was cooked, and add 1/4 tsp tarragon.

Bring to boil over brisk heat until reduced to half.

Stir in egg yolks and heat without boiling.

Serve chicken on a heated platter.

Serve sauce in sauce boat.

Cooks Comments and Tips

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