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