2-1/2 quarts water 1 carrot, chopped 1 onion, chopped 1 clove Bouquet garni: parsley, thyme sprigs and bay leaf tied with kitchen string or in a piece of cheesecloth 3 Tablespoons salt 1 chicken, cleaned and trussed 2 Tablespoons butter 1 shallot, minced 14 ounces mushrooms, cleaned and sliced 2/3 cup gf beef stock 1-1/2 cups cream Salt and pepper to taste
Place water, carrot, onion, clove, bouquet garni and salt into a stock pot over medium heat. Bring to a boil, reduce heat and simmer for 20 minutes. Add chicken to pot and return to a boil. Reduce heat, cover and simmer for one hour.
In a medium saucepan, melt butter over medium-low heat. Add shallot and saute for about 3 minutes. Add mushrooms and saute for 15 minutes. Add beef stock and 1 cup of broth from chicken; cook for 10 minutes. Add cream and cook for 5 more minutes or until liquid is slightly reduced. Season to taste with salt and pepper.
Remove chicken from the stock and drain.
Cut into serving pieces and arrange on plates. Spoon sauce over chicken and serve.