Petula Clark's Chicken Curry Stock 1 cleaned broiler-fryer chicken (about 3 pound), cut into pieces 1 stalk celery, cut in 3 pieces 1 small onion, peeled and cut into pieces 1 small carrot, washed and diced large 1 small bay leaf 4 sprigs parsley Water (to cover chicken) Salt Freshly ground black pepper to taste Place chicken pieces, celery, onion, carrot, bay leaf, parsley and enough water to cover chicken in large stock pot. Add salt and pepper to taste. Bring to boil, discarding any surface material that forms. Cover; reduce heat to simmer. Cook until chicken is tender, about 2 hours. Remove chicken to plate. Strain stock; cook, uncovered, to reduce in volume to about 2 cups. Cool to room temperature; cover and chill. Remove layer of congealed chicken fat that forms on surface. Curry 4 tablespoons butter or chicken fat 2 medium onions, peeled and finely chopped 1/2 teaspoon minced garlic (optional) 1 small apple, peeled, cored and     coarsely chopped or 2 tomatoes, chopped 3 tablespoons flour 3 tablespoons curry powder About 2 cups chicken stock Cooked chicken pieces, skinned, bones removed     and cut into bite-size pieces (about 4 cups) 1/2 cup light cream Salt and pepper, to taste 1/2 cup seedless raisins, soaked in warm water or brandy Mango chutney Heat butter or chicken fat in large skillet; sauté onion in fat until golden. Add garlic and apple or tomato. Cook over low heat until apples are soft. In small bowl, combine flour and curry powder; stir into onion mixture. Cook a few minutes to blend into thick, smooth paste. Gradually add chicken stock and chicken, stirring often over medium heat, cooking until curry is thick. Add cream, salt and pepper to taste. Add raisins. Cook slightly longer to desired thickness. Serve over hot cooked rice. Serve mango chutney on the side. Makes 6 to 8 servings.