2 1/2 lb Chicken,trussed
5 c  Water or chicken broth
1    Bay leaf
1    Small onion,peel and stick t
2    Allspice berries
1    Large carrot,peeled and hald
3    Large stalks celery
6    Black peppercorns
2    Sprigs fresh thyme
Salt and pepper
1 c  Rice
2 tb Butter
2 tb Flour
1 c  Heavy cream
1/2    Juice of lemon
1/8 ts Grated nutmeg
Pinch of cayenne

1. Place the chicken in a small kettle or large saucepan and add the
water,bay leaf,onion with cloves,allspice,carrot,celery,peppercorns,thyme
and salt to taste.Bring to a boil and partly cover. Simmer 30 min. 2.
Remove the chicken,carrot,and celery from the kettle and keep hot.Strain
the cooking liquidand reserve it.Discard the flavorings. 3. Place the rice
in the saucepan and add 2 c. of the reserved cooking liquid. Bring to a
boil,cover and cook 20 min. 4. Meanwhile,melt the butter in another
saucepan and add the flour, stirring with a wire whisk. Add 1 c. of the
reserved chicken cooking liquid,stirring rapidly with the wire whisk. Cook
for 5 min. Stir in the cream and continue cooking about 10 min. Add the
lemon juice,nutmeg,cayenne and salt and pepper to taste. 5. Untruss the
chicken and remove the skin(except the wing skin). Cut the carrot and
celery into 2-in pieces. 6. Arrange the rice on a warm serving platter.
Place the chicken,carrots and celery on the rice. Spoon the sauce over the
chicken and serve.