The recipe as follows:
1 roast chicken carcass, steamed & stripped
all attendant juices & fat from both roasting & steaming (or chicken stock), up to 4 cups
1/3 c flour
1 c onion, chopped
1-2 c carrots, chopped
2 (or whatever) c chicken
1 tsp each of:
1 c sweetcorn
3 c chopped potatoes
1 c brown mushrooms, sliced
1/2 c celery, chopped
Heat your chicken fat in a large saucepan. Slowly whisk in the flour until a thin gravy has formed. Add stock/juice slowly, continuing to whisk until all stock has been incorporated. Add everything but the mushrooms and celery. Bring to a boil, then allow to simmer a while, stirring often enough that it doesn’t all stick to the bottom of the pan. Five minutes before you want to serve it, add the mushrooms and celery.
Serve with biscuits or fresh bread.
(x-posted from The Essential Kit)