5 lb. chicken thighs, breast or legs
1/4 c. flour
1 lg. carrot, chopped
1 med. onion, chopped
2 tbsp. chicken bouillon granules
1 tbsp. parsley flakes
1/2 tsp. basil
1/2 tsp. marjoram
1/4 tsp. pepper

Layer the flour and chicken. Add remaining ingredients, cover. Microwave on high 35 to 50 minutes until meat is no longer pink. Stir 2 times during microwaving. Cool, remove meat from bones. Cut into bite size pieces and return to sauce. Divide evenly in 4 portions and freeze. To defrost microwave at medium 6 to 12 minutes. Stir occasionally.