3 lb. chicken
salt and pepper
1 tsp. garlic salt
1 small bell pepper, chopped
1 large onion, chopped
1 c. celery, chopped
6-8 tbsp. shortening
1/2-1 c. flour

Cook chicken in water with salt, pepper, and garlic salt until tender. Cool and remove bones. Mix shortening and enough flour to make a thick paste together. Cook over medium heat until dark brown. Stir frequently. Add vegetables. Cook over medium heat until vegetables stand away from roux (flour mixture). Return chicken to broth and bring to a boil. Drop roux by spoonfuls into boiling chicken and broth. Serve over cooked rice.