Chicken A La King

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

Dash pepper

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.