2 (2 1/2 lb.) chickens
1 oz. butter
3 oz. onions, diced
1 carrot, diced
3 rips celery, diced
1 pinch whole thyme
1 bay leaf
1/2 qt. chicken stock
1 tbsp. chicken base
2 oz. clarified butter
3 oz. flour

Boil chickens and pull meat from bones.

Heat 1 ounce butter, add onions, carrot, celery, thyme and bay leaf. Saute for 5 minutes. Add stock and base, bring to a boil. Mix clarified butter and flour, add to stock 1 tablespoon at a time while stirring, simmer for 5 minutes.

Place pulled chicken in oven proof dish. Ladle sauce over chicken. Bake in 325 degree oven for 10-12 minutes.