4 small spring chickens, 1 to 1 1/2 pounds each
1 1/2 tbsp. salt
1/2 tsp. black pepper
Enough water to cover
1 cup of the cooking liquid
6 tbsp. butter (3/4 stick)
2 tbsp. flour
1 1/2 cup of milk
8 tbsp. white wine
Method of Preparation:
1. Cut up the chicken as follows: split through the back from the tail to the neck. Lay open, skin side down. Remove the keel bone from the breast; then split the chicken into two halves. Cut off the two breasts, with the wings, and then remove two joints of the wing, leaving one on the breast. Cut the drumsticks off the thighs.
2. Wash the necks, gizzard, livers, and chicken pieces, and pout all into a large soup pot.
3. Add spices and water to cover; bring to a boil; reduce heat and simmer gently until tender when pierced with a fork.
4. Remove chicken from liquid.
5. Measure out one cup of the liquid, and pour it into a saucepan.
6. Blend the flour into the melted butter.
7. Bring the juices in the saucepan to a boil, then remove the pan from the heat and slowly add the butter flour mixture into small quantities, so that it does not become lumpy. When all is added, replace over the heart and bring to a gentle boil, stirring constantly.
8. Stir in the milk and simmer just under the boiling point for 10 minutes.
9. Place all the chicken parts into a large skillet or flat pan.
10. Pour the white wine over the chicken, and then slowly add the sauce, shaking the pan while adding it.
11. Stir with a wooden cooking spoon, turning the chicken pieces. Heat through but do not bring to a boil. Serve hot.