INGREDIENTS
1
(5- to 6-pound) chicken, whole
1
stalk Celery
3 cloves
Garlic
1
Onion, medium
1
Small bunch Parsley, stems
2
Sage, fresh sprigs
5
Thyme, fresh sprigs
6 cups
Chicken stock, low-sodium
2 cups
All-purpose flour
2 tbsp
Kosher salt
1 tsp
Peppercorns, whole black
1/4 cup
Butter, unsalted
6 cups
Water