Cream Of Chicken Pepperpot

Instructions

1. 1

   Add salt, peppercorns, carrots, onion, and celery to a large pot with the water. Bring to a boil, reduce to a simmer.

2. 2

   Add whole chicken and cook until tender, about 2 hours, skimming impurities throughout.

3. 3

   Strain stock; reserve. Remove chicken meat from bones and set aside.

4. 4

   Sauté diced bell peppers in a little oil; stir in reserved chicken meat. Set aside.

5. 5

   Melt butter in a skillet and whisk in flour. Cook over low heat until thick and golden, about 30 minutes, to make a roux.

6. 6

   Bring reserved stock to a boil. Add cream, chicken, and peppers. Whisk in the roux. Add Tabasco, salt, and pepper to taste.

7. 7

   Simmer until flavors meld and soup is lightly thickened. Serve hot.