1 (5 lb.) stewing chicken
2 tsp. sea salt
1 branch celery
1 med. onion
5 carrots
2 c. chicken broth
3/4 c. flour
2 c. light cream
2 egg yolks, beaten
Parsley
Sweet cream biscuits

Cut chicken, place in kettle. Add hot water to cover. Add salt, celery and onion. Simmer covered until tender, about 3 hours. Add carrots the last 30 minutes of cooking. Drain broth from chicken. Skim fat from broth, saving 1/4 cup fat for gravy. Strain broth, save carrots. Measure 2 cups broth for gravy. Blend in flour in saucepan. Gradually add broth and cream. Cook until thick and smooth, stirring constantly. Add a small amount of hot gravy to egg yolks. Then add yolks to gravy. Cook 2 minutes more. Place hot chicken and carrots in serving dish, pour in gravy. Top with sweet biscuits. Makes 10 to 12 servings.