Cook chicken with salt covered with water for several hours. Last 1/2 hour add sliced carrots, chopped onion and chopped celery. In another pot saute green pepper, onion in butter until soft.

Add 2 heaping tablespoons flour. Add 2 cup chicken brown and 1 cup milk. Simmer for 10 minutes.

Debone chicken and add chicken and cooked vegetables to stew. Mushrooms can be added if desired. Simmer until chicken is heated through. Serve over rice. Use leftover broth for soup.