INGREDIENTS
1
3 1/2- to 4-pound chicken
3/4 cup
Carrot
1/3 cup
Celery
1
Celery, leaves
6 1/8
inch Lemon, thick slices
3/4 cup
Onion
1
Parsley, stems
1 tsp
Thyme
3/4 cup
Chicken stock or broth
1 tbsp
Lemon juice, fresh
1
Pepper, Freshly ground
1
Salt
2 1/2 tbsp
Butter, unsalted