1 whole fryer chicken (since our group prefers white meat I used breasts however dark meat will add more flavor)
1 small onion, diced
1 Tbs. butter
2 Tbs. flour
1 tsp salt
1 tsp. Kitchen Bouquet
Boil chicken in large stock pot for 1 hour. Remove. (Save broth) Allow to cool. Pull chicken from bone and shred. Sauté onion in butter until onions begin to turn brown. Mix 2 Tbs. flour into onions to make paste. Add 2-3 ladles of broth to skillet. Stir until thickened. Add chicken, salt, pepper and Kitchen Bouquet. Add 2-3 more ladles of broth and cook for 15 to 20 minutes. (Additional broth may be added for a thinner consistency.) Allow to cool and place in rigid freezer containers.
To serve: Defrost and heat in microwave. Serve over toast or biscuits.