Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Whole chicken
2 Carrots -- scrubbed and
Halved
1 Onion -- peeled and halved
1 Celery rib -- cut in thirds
5 Peppercorns
1 Bay leaf
Water
3 tb Vegetable oil
1 Onion -- chopped
2 Carrots -- peeled and
Sliced
1 Celery rib -- sliced
2 Potatoes -- peeled and
Chopped
4 tb Flour
1/4 c Parsley -- chopped
Salt and pepper

In a large pot combine chicken, carrots, onion, celery, peppercorns,
and bay leaf. Cover with water and bring to a boil. Reduce heat and
simmer for 1 to 1 1/2 hours. When meat is falling off the bone,
remove the chicken from the pot and set aside to cool. Strain and
reserve to remove vegetables and reserve stock. When chicken is cool,
remove all meat from the bones and shred.

In a large heavy pot, heat oil over medium high heat. Stir in onion
and cook for 1 minute. Stir in carrots, celery and potatoes and toss
to coat. Cook vegetables for 3 minutes. Stir in flour and cook for 2
minutes. Add reserved stock and stir until it thickens. Add an
additional cup of water if more liquid is needed. Simmer for 30
minutes or until vegetables are tender. Stir in chicken and parsley
and season with salt and pepper.

Yield: 4-6 servings

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