1 (5 lb.) stewing chicken, cut up
1/4 c. sweet butter
1 onion, sliced
2 celery stalks, sliced
1 carrot, sliced
1/2 lemon, quartered
2 tsp. salt
1/4 c. all-purpose flour
1 tsp. BLAIR onion salt
1/4 tsp. BLAIR garlic powder

Wash chicken pieces and pat dry. In a large kettle heat butter, brown chicken pieces on both sides. Remove from heat and add onion, onion salt, garlic powder, celery, carrot, lemon and boiling water to cover. Bring to boil again, reduce heat and simmer covered for 45 minutes. Add salt and simmer for 1 hour longer. Remove from heat, let stand until fat forms on surface. Skim off fat, reserving 1/4 cup.

Remove chicken pieces from broth and place in a warm oven. Strain broth and reserve 3 cups. In saucepan heat reserved chicken fat, remove from heat. Gradually add flour, stirring to make a smooth paste. Slowly add reserved chicken broth, stirring until smooth. Return to heat and bring to boil, stirring constantly. Reduce heat and simmer for 1 minute. Spoon sauce over chicken and serve. Yields: 4 servings.