1 chicken
2-3 pieces celery (more, if desired)
1 sm. onion
1/2 stick butter
Salt and flour

Cut chicken into pieces and place in saucepan with cut-up celery and onion and boil until chicken is tender. Take chicken out and place into a bowl. Drain broth out of the pan and place into a container. The celery and onion can either be put back into the gravy or thrown out. (I prefer none of it in the gravy, but use it for seasoning only.)

Place butter into pan you cooked chicken in, add flour to make a paste and add the broth until desired thickness and then place chicken into gravy.