3lb (1 ½ kg) chicken pieces

4 cups (1 liter) chicken stock

1 bay leaf

1 onion, quartered

1 stalk celery

1 carrot

½ cup (125 g) butter

½ cup plain flour

2 cups (500ml) milk

2 cups (500ml) cream

4 teaspoons chopped chives

4 teaspoons chopped marjoram

2 teaspoons chopped dill

¼ teaspoon nutmeg

½ teaspoon turmeric

1 cup cooked rice

Salt and pepper

Chopped parsley

Toasted sesame seeds

Put chicken pieces, stock, bay leaf, onion, celery and carrot in a large saucepan.  Bring to a boil, reduce heat and cover.  Simmer for about 1 ½ hours or until chicken is tender.

Remove meat from the bones and cut into small pieces.  Strain stock and reserve. 

In a large saucepan, melt the butter and blend in the flour.   Add the milk and cream and stirring constantly, cook until the mixture thickens.  Add chives, marjoram, dill, nutmeg, turmeric, rice, stock and chicken. 

Serve garnished with chopped parsley and sesame seeds.