INGREDIENTS:
– 1 chicken whole
– 2 stalks and leaves of celery
– 4 medium carrots
– 1tsp salt
– rice
– 3TBS butter
– flour
– chicken bouillon
– 2 lemons
INSTRUCTIONS:
Put chicken in Pressure Cooker and cover half of the chicken with water, add celery, carrots and 1 tsp salt then pressure cook for 15min
Take chicken out, then filter broth with a sieve to separate from veggies. It will be used to make the sauce.
De-bone chicken and shred into mouth-sized pieces using 2 forks.
Prepare boiled rice.
SAUCE: Melt butter in 2 liter pot on low heat then add flour one TBS at a time – to minimize lumps, stir constantly with wooden spatula (in one direction only). When the flour and butter thickens it becomes dough like. When it forms a ball-like shape slowly add broth (no veggies) one ladle at a time (approx 7 ladles)- stir constantly (plan at least 15min of stirring)
Taste sauce: if it needs more flavor, dissolve bouillon in water and use it instead of or in addition to the broth. When the sauce has been thinned to desired consistency, bring it to a light boil -it will thicken more so you may wish to add a few more ladles of broth or bouillon – be sure to stir constantly – taste again and consider adding salt if needed.
After 10 seconds of boiling, take it off the stove and stir while adding lemon then fold in the shredded chicken and serve over rice.