Cream Of Chicken Pepperpot
2 tablespoons kosher salt
1 teaspoon whole peppercorns
3 carrots, coarsely chopped
1 onion, coarsely chopped
1 rib celery, coarsely chopped
1 gallon cold water
1 whole fryer chicken
Oil for sauteing
1/2 cup each: finely diced yellow, red and green bell peppers
1 stick butter
1/2 cup flour
1 pint heavy cream
Salt and black pepper to taste
Tabasco to taste
Add salt, peppercorns, carrot, onion and celery to water. Bring to a boil,
reduce heat to a simmer and cook chicken until meat is tender, about 2
hours. Skim impurities from top of water as the chicken cooks. When done,
strain remaining stock and set aside. Remove meat from bones and set aside.
Saute diced bell peppers. Stir in reserved chicken. Set aside. In a skillet,
combine butter and flour. Cook over low heat until the mixture is thick and
golden, about 1/2 hour. To reserved stock add cream, chicken and peppers and
salt and pepper to taste. Bring to a boil. Whisk in flour and butter
mixture. Add Tabasco to taste. Simmer until flavors meld.