Creamed Chicken

• 1 (3 lb) whole chickens
• 3 quarts water
• 1 onion, quartered
• 1 celery rib, cut up
• 1 carrot, cut up
• 1 12 teaspoons salt
• 4 tablespoons butter or 4 tablespoons margarine
• 14 cup all-purpose flour
• 1 large egg yolk
• 1 tablespoon minced fresh parsley
• 14 teaspoon fresh ground black pepper
• homemade or purchased biscuit

1. Combine chicken, water, onion, celery, carrot and salt in large pot.
2. Bring to boil; reduce heat and simmer until chicken is tender, 50 to 60 minutes.
3. Remove chicken from pan.
4. Boil broth until reduced to 3-1/2 cups, about 45 to 60 minutes; strain and skim fat.
5. When chicken is cool, shred meat, discarding skin and bones; set aside.
6. Melt butter in large saucepan over medium heat.
7. Add flour and cook, stirring occasionally, until golden brown, about 3 to 4 minutes.
8. Gradually whisk in reserved chicken broth.
9. Bring to boil; reduce heat and simmer 5 minutes.
10. Whisk egg yolk in medium bowl.
11. Gradually add 1 cup of the hot broth mixture to yolk, whisking constantly; return to saucepan.
12. Stir in reserved chicken and the parsley and pepper.
13. Serve over biscuits.

whole chickens, water, onion, celery, carrot, salt, butter, flour, egg yolk, parsley, ground black pepper

Taken from www.food.com/recipe/creamed-chicken-485622 (may not work)