Chicken In A Pot

• 10 black peppercorns
• 4 whole allspice
• 4 thyme sprigs
• 1 bay leaf
• 10 small red potatoes (about 1 pound)
• 5 carrots, cut into 1-inch-thick pieces (about 3/4 pound)
• 2 leeks, trimmed and each cut into 3 pieces
• 2 onions, quartered
• 3 (16-ounce) cans fat-free, less-sodium chicken broth or 6 cups water
• 1 (3-pound) chicken
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 tablespoons butter or stick margarine
• 2 tablespoons all-purpose flour
• 1/2 cup 2% reduced-fat milk
• Minced fresh chives (optional)

1. Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely. Place cheesecloth bag, potatoes, and the next 7 ingredients (potatoes through black pepper) in a large Dutch oven or stockpot over medium-high heat. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes. Turn chicken over and cook 20 minutes or until vegetables are tender and chicken is done.
2. Remove chicken and vegetables with a slotted spoon; set aside, and keep warm. Discard the cheesecloth bag. Return the broth mixture to a boil, and cook until reduced to 4 cups (about 15 minutes). Remove from heat. Reserve 3 cups broth mixture for another use.
3. Melt the butter in a saucepan over medium heat. Stir in the flour; reduce heat, and cook 1 minute. Add 1 cup broth mixture, and stir with a whisk. Stir in milk. Cook until thick (about 8 minutes), stirring frequently.
4. Remove meat from bones; discard bones and skin. Chop chicken. Arrange vegetables on a platter, and top with chicken. Spoon sauce over chicken and vegetables. Sprinkle with chives, if desired.

black, allspice, thyme, bay leaf, red potatoes, carrots, leeks, onions, chicken broth, chicken, salt, black pepper, butter, flour, milk, fresh chives

Taken from www.myrecipes.com/recipe/chicken-a-pot (may not work)