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Add salt, peppercorns, carrot, onion and celery
to water. Bring to
a boil, reduce heat to a simmer and cook chicken
until meat is tender,
about 2 hours. Skim impurities from top of water
as the chicken cooks.
When done, strain remaining stock and set aside.
Remove meat from
bones and set aside.
Saute diced bell peppers. Stir in reserved chicken.
Set aside.
In a skillet, combine butter and flour. Cook over
low heat until the
mixture is thick and golden, about 1/2 hour. To
reserved stock add
cream, chicken and peppers and salt and pepper
to taste. Bring to a
boil. Whisk in flour and butter mixture. Add Tabasco
to taste. Simmer
until flavors meld.
