One Pot Chicken

• 1 large stewing chicken, well rinsed
• 2 large onion, chopped
• 2 large carrot, chopped
• 4 stalks celery, chopped
• 4 cloves minced garlic
• 1/2 cup mixed minced fresh herbs, (such as parsley, sage, thyme and oregano)
• 4 cup water
• 4 tbsp butter
• 1/2 cup flour

Directions:

1. Place the chicken, vegetables and water in a cast iron pot or large stew pot. Cover with a tight fitting lid. Suspend just far enough over an open fire to bring the water to a simmer and keep it there. Simmer for one and a half hours. Alternatively place on a burner on a modern stove and do the same.
2. While the chicken cooks make a modern roux with the flour and butter. Melt the butter and stir in the flour until a smooth thick paste forms.
3. In the last twenty minutes of cooking add the herbs. When done carefully remove the chicken and vegetables to a serving platter. To make gravy whisk the roux into the simmering juices that remain. Serve immediately.