Peel the carrot, onion, parsley and celery and cook with the meat. Using country chicken, I first boiled it in a pressure cooker for about 30-40 minutes, after which I continued to boil it with the vegetables, for another 30 minutes.
Separately put the flour in a little heated oil and mix continuously, taking care not to burn, but only to thicken a little. Then pour slowly, a little juice from the boiled meat about 500ml, stirring constantly and taking care not to form lumps. The composition thus obtained must be the consistency of a cream. Boil a little on low heat, then remove from the heat and pour the whipped cream with 2 tablespoons of cold water.
Put the meat and enjoy the meal. It is consumed hot with polenta, preferably.