I love this easy to make chicken covered in the mouth-watering French be’chamel. This meal taste fabulous served along with rice and vegetables. I always save my chicken broth after I have used it. That stuff is pure gold to me when cooking. You can cook about anything in it and it makes everything taste simply amazing.
1 large whole chicken, cut into 4 pieces
1 celery stalk, sliced
1 carrot, diced
1 small white onion, diced
1 bay leaf
6 green cardamom pods1 recipe for be’chamel sauce click here
1. In a 8 quart pan add chicken, celery, carrot, onion, bay leaf and cardamoms. Cover chicken with water. Allow to come to a full boil then reduce heat to low covered. Allow to simmer for 30 minutes. (Reserve chicken broth and place in refrigerator for later use.)
2. Turn oven broiler on high. On a baking sheet lined with foil place chicken pieces. Place under broiler and allow chicken to get crispy 5-10 minutes. Serve chicken with be’chamel sauce over it.
Yields: 4 servings