|Roasting chicken||4 Pound|
|Chicken stock||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Teaspoon|
|For bechamel sauce|
|Milk||1 1⁄2 Cup (24 tbs)|
|Ground mace||1 Pinch|
Truss chicken and slice carrots in thin rounds.
Melt butter in a large flameproof casserole on stop of stove, add chicken, brown it well on all sides and remove.
Reduce heat under casserole, add carrots, cover and cook slowly.
Cut the chicken into 5 pieces.
When carrots have absorbed the butter in the casserole, pour over lemon juice and stock, add chicken pieces and season lightly.
Cover with a tight-fitting lid and cook over a low to medium heat or in a moderate oven (350Â°F) for 40 minutes or until tender.
Prepare bechamel sauce: infuse the milk by bringing it almost to a boil with bay leaf, mace, onion and peppercorns and keeping hot 5-7 minutes.
In a saucepan melt butter and, when foaming, stir in flour off heat.
Add infused milk and bring the sauce to a boil, stirring.
Season to taste and simmer 2 minutes.
Take chicken from the casserole with a slotted spoon.
Trim the pieces, and put them on a platter with the carrots and keep hot.
Pour juices from the casserole into the sauce, bring to a boil and taste for seasoning.
Add parsley and spoon over the chicken.