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; saut