3-4 lb. fresh frying bird
6 baby carrots
Green onions
Parsley
Salt & pepper

GRAVY:

Flour
Butter
Nutmeg
Salt & pepper to taste
Lemon juice

Clean chicken, salt and chicken. Place whole chicken in a large pot adding about 6 cups water. Add carrots, parsley and cut green onions, cook until chicken is tender. Remove from broth and let cool. Remove meat from bones and cut into pieces.

Gravy: Melt 4 tablespoons butter and about 3 tablespoons of flour. Let thicken, then add broth to gravy until semi-thick. Add 1 teaspoon nutmeg. Add salt and pepper. Add 1 teaspoon lemon juice. Add chicken to gravy. Serve with rice. Rest of broth (including onions and carrots). Makes a great chicken noodle soup!