Ingredients:
1
roasting chicken, quartered (4-5 pounds)
¼
cup flour
1½
teaspoons salt
¼
teaspoon pepper
¼
cup butter
2
cups chicken broth
2
tablespoons chopped parsley
12
peeled small white onions
6
carrots, scraped & cut into chunks
2
cups milk
¼
teaspoon nutmeg
Wash chicken & pat dry. Dust with flour & sprinkle with ½ teaspoon salt & 1/8 teaspoon pepper. Brown the chicken slowly in butter, in a heavy casserole. Pour in broth & parsley. Cover casserole & bake in a moderate oven, 350°F, for 1 hour, basting occasionally.
Meanwhile, parboil onions & carrots for ~15 minutes. Drain vegetable water into a bowl & refrigerate. Arrange vegetables around chicken. Cover, return to oven, & continue baking until chicken & vegetables are done, ~30 minutes. Remove to serving dish & turn broth into a saucepan. Skim broth, if necessary.
Make a thin paste of ½ cup flour & 2/3 cup refrigerated vegetable water. Add to broth, stirring constantly. Then add milk & simmer until thickened. When sauce has reached boiling point, add remaining seasonings & pour over chicken & vegetables. Serve over split hot biscuits or with dumplings (see Cloud Biscuits).