2 to 3 lb. whole chicken
5 tbsp. butter
2/3 c. diced onion
1/3 c. green pepper
1 c. chopped celery
6 c. water
1 bay leaf
1 c. diced tomatoes
1/8 tsp. cayenne pepper
1/2 tsp. gumbo file
1 (10 oz.) box frozen cut okra
1/4 tsp. garlic salt
2 tsp. Accent
1/4 c. cornstarch

Place chicken in large pot and cover with water. Bring to a boil, skim water. Reduce heat to a simmer and cook for 45 minutes. When chicken has cooked and cooled, remove from bones, discard skin and dice into 1/2 inch pieces. Yields approximately 2 to 3 cups. Set aside.

Place butter in large saucepan over medium heat. Add diced onions, celery and pepper and cook until celery is tender. Add 5 1/2 cups of chicken broth, stir until blended and again bring to a simmer. Add remaining spices (bay leaf, cayenne, gumbo file, garlic salt and Accent).

Dissolve cornstarch in 1/2 cup chicken broth and slowly add to saucepan, stirring constantly. Add okra and simmer for 5 minutes. Add chicken and simmer additional 5 minutes. Makes 6 servings.