- 3 medium onions, minced
- 6 stalks celery, finely chopped
- 1/2 cup butter
- 1/2 tablespoon all-purpose flour
- 1 (3- to 3 1/2-pound) broiler-fryer, cut up and skinned
- 8 cups water
- 1 1/2 teaspoons salt and pepper
- 1/4 cup plus 2 tablespoons all-purpose flour
- Previously cooked rice
Sauté onions and celery in butter in a large Dutch oven until onions are clear.
Sprinkle 1 tablespoon flour over sautéed vegetables; stir well. Cook over low heat 10 minutes, stirring occasionally.
Add chicken, water, peppercorns, and salt to Dutch oven; bring to a boil. Cover; reduce heat, and simmer 1 1/4 hour or until chicken is tender.
Stir in cooked rice.
Add 1/4 cup plus 1/2 tablespoon flour; stir into broth. Cook over medium heat, stirring constantly, until mixture is thick and bubbly.