4 lbs. chicken legs, thighs and breasts
1 tbsp. butter
1 sm. onion, chopped
Dash of cayenne
1 tbsp. sweet paprika
1 sm. bay leaf
Pinch of caraway seed
1 c. water
1 pt. dairy sour cream
1 tbsp. flour

In skillet, brown chicken in butter. After browned, remove chicken to roaster; sprinkle with onion and seasonings. Cover and bake at 350 degrees until tender, about 1 hour.

Cool chicken, remove and discard skin and bones and cut meat into bite size pieces. At this point, chicken meat and drippings can be refrigerated overnight.

Place chicken and drippings in heavy saucepan. Add water, bring to a boil, then reduce heat to simmer.

Blend together sour cream and flour. Stir into simmering mixture. Heat through without boiling until thickened.