2 boneless chicken breasts, cut in half - 660g
4 chicken wings - 520g
5 cups of cold water - 1200ml
2 tablespoons of salt
Black pepper to taste
5 medium carrots - 500g
3 large potatoes - 450g
1/2 kg small onions, peeled and intact
1/4 cup all-purpose flour - 38g
1/2 cup cold water - 120ml
1 tablespoon Worcestershire sauce
1 tablespoon tomato extract
2 boneless chicken breasts, cut in half - 660g
4 chicken wings - 520g
5 cups of cold water - 1200ml
2 tablespoons of salt
Black pepper to taste
5 medium carrots - 500g
3 large potatoes - 450g
1/2 kg small onions, peeled and intact
1/4 cup all-purpose flour - 38g
1/2 cup cold water - 120ml
1 tablespoon Worcestershire sauce
1 tablespoon tomato extract
Place the chicken pieces in a pot greased with butter
Dust the meat lightly
Add the water
Bring to a boil, then reduce heat and let simmer
Add salt and black pepper
Let cook slowly for 30 minutes
Peel the carrots and cut into 5cm chunks
Add to the pot with the chicken
Cook slowly for another 30 minutes, or until all ingredients are tender
Drain the broth and reserve 3 cups
Mix flour with 1/2 cup cold water
Add to reserved broth
Cook stirring over low heat until thickened
Add Worcestershire sauce and tomato extract
Arrange chicken and vegetables in a serving dish, spooning the gravy on top
Serve hot.
