INGREDIENTS
1
Chicken (4 to 4 1/2 pounds), large
2
Celery, ribs
1
Onion, medium
1
Egg, large
3
Eggs, large hard
8 cups
Scott's chicken stock
1 cup
All-purpose flour
1
Salt and freshly ground pepper, Coarse
2 tbsp
Vegetable oil
1
cut into 4-inch cubes 2 tablespoons cold unsalted butter, unsalted
1/4 cup
Heavy cream