1. Wash chicken and brown sides in a pot. Then boil chicken in a pot of water for 60 minutes with bouillon cubes, bay leaves, Italian seasoning, and black pepper.
2. Strain mixture through a wire mesh.
3. Clean and dice chicken when it cools and discard bones, skin, and organs
1. Heat butter and add flour until it forms clumps.
2. Continue stirring and add a little broth. Keep adding broth until the roux has the consistency of mash potatoes. It is mush easier to blend in the stew.
1. Sauté the carrots, potatoes, and onions. Add a little oil. Then add the broth and boil until carrots and potatoes are sigthly firm.
2. Add the roux until completely mixed.
3. Simmer covered for five minutes.
4. If you want to thicken the stew more, add a tablespoon of cornstarch to a glass of cold water and stir Then add to stew. Be careful. Corn starch has twice the thickening power of flour. Wait couple minutes before adding more corn starch.
5. Add peas and chicken meat.
6. Serve on toast, biscuits, or rice.
Tip: You can use a can of chicken stock. You may have to adjust the salt.
Tip: You can switch to beef and make a comparable beef stew.
Tip: You may add your favorite vegatables.