Place chicken (frozen or fresh) and water into bottom of a 4 qt. dutch oven. Chunk these vegetables into about 2-inch pieces and add - 3 carrots, 2 celery, 1 onion (no need to peel). Add 2 bullions cubes - no need to crush.
Bring to a boil, reduce to simmer for about 2 hours or until chicken is done.
Pour through a colander over a very large bowl. Remove the chicken, throw away the veggies. Shred chicken when it is cool enough to handle, throw away any fat, skin and bones.
Cut remaining carrots into quarters lengthwise, then slice, mince celery, chop onion.
Heat oil (skim stock and use part drippings if you like) in bottom of dutch oven until hot. Add 1/2 C white flour and whisk until no lumps remain. Cook over med. heat for about 2 minutes.
Add stock about 2 cups at a time, whisking well after each addition to remove lumps. When all stock has been added, reduce to low simmer. Add chopped veggies, shredded chicken and spices. Stir occasionally, scraping bottom well.
|