1 whole chicken
3 tbsp. chicken soup base or bouillon
1 tsp. sugar
3 qts. water
5-6 quart pot

Cook chicken with all ingredients in pot large enough to accommodate chicken and 3 quarts of water. Bring to slow boil and skim all scum and fat from top of broth (this is very important to keep broth clear). Add more bouillon or salt to your taste. Cook until chicken is done. Fish chicken out and set aside to cool off. Set aside broth to be used to make the gravy. Take chicken meat off the bones and discard bones and skin. Cut chicken into bite-size pieces and set aside.

1 1/2 sticks butter
1 1/2 onions (cut half long way, then thirds long way, then half cross way)
8-10 celery stalks, sliced 1/4" thick at an angle
2 c. can or fresh mushrooms, sliced
2 bell peppers (green or red), sliced in chunks like onions
1 tsp. basil, crushed
2 c. milk
1/2 c. flour, or more as needed to thicken

In a large non-stick pot, melt butter and add onions, celery, mushrooms, bell pepper and basil. Cook just until slightly softened. Stir in flour and then 1/2 of the reserved broth (about 4 to 6 cups) and then milk. Add in your cut-up chicken pieces and cook on medium heat until thickened, stir often (remember to add salt and pepper to taste). Add more flour mixed with reserved broth, if gravy is not thick enough. Serve over a bed or rice. This will serve 6-8 people.