Pierre Franey - Recipes - Poached Chicken in Cream Sauce

Ingredients

• 1 2½ pound chicken, trussed
• 5 cups water or chicken broth
• 1 bay leaf
• 1 small onion with two cloves
• ¼ teaspoon allspice
• 1 large carrot, peeled, trimmed and cut in half widthwise
• 3 large celery ribs, trimmed, each about 6 inches long
• Salt to taste
• 6 peppercorns
• 2 springs fresh thyme or ½ teaspoon dried thyme
• 1 cup rice
• 3 cups chicken broth (broth in which chicken is cooked here may be used)
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup heavy cream
• Juice of half a lemon
• Freshly ground pepper to taste
• 1/8 teaspoon ground nutmeg
• Pinch of cayenne