1 roasting chicken (5 lbs.) or 2 broiler fryers (2 1/2 lbs.) each cut up
1 med. size onion
1 celery rib, halved
1 carrot
4 cloves
4 peppercorns
1 tsp. salt
1 bay leaf
12 small white onions (1 lb.)
1 lb. carrots, pared and cut into 1 1/2 inch pieces
1 pkg. (10 oz.) frozen lima beans
3 tbsp. butter
3 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. leaf thyme, crumbled
3 egg yolks
1 c. light cream
1 tbsp. lemon juice

Place chicken in large kettle or Dutch oven with water to cover. Bring to boiling; skim off foam. Add onions, celery, carrot, cloves, peppercorns, 1 teaspoon of the salt and bay leaf. Lower heat; cover; simmer roaster 45 minutes, broiler fryers 30 minutes or until chicken is tender, but does not fall away from bones. Remove to large serving bowl; keep warm.

Strain stock; return to kettle; add onions and carrots; cover; cook 20 minutes or until firm tender; add lima beans and cook 5 minutes longer. Remove vegetables with slotted spoon; add to serving bowl; measure out 2 cups chicken stock. (Use remainder for soups and gravies.)

Melt butter in a large skillet; add flour, remaining salt, pepper and thyme; cook 1 minute; carefully stir in the 2 cups of stock; cook, stirring constantly, until thick and bubbly. Beat eggs with cream; add slowly to stock in skillet, stirring constantly. Cook until bubbly, about 2 minutes, over medium low heat; add lemon juice. Spoon over chicken and vegetables. Sprinkle with chopped parsley, if you wish.