re: Chicken Stew

Just use chicken in this:I'm making it up because this isn't a recipe I have written down.
Ingredients:
1 whole chicken
1 lb ground beef or venison
1 lb stew meat(beef or venison
1 onion,chopped fine
2 stalks celery,chopped fine
1 medium turnip,diced
2 large potatos, diced
4 nice carrots,diced
1 large can english peas
1 large can whole kernel corn
3 bay leaves
1 t. each, dried thyme, oregano, basil, and garlic powder
1 t. red pepper
1 T black pepper
1 T salt
3 T Worchestershire sauce
1 gallon water
1 small can tomatoe sauce
2 whole tomatoes, diced
1 cup milk
4 T flour
Method:
Brown all meat in a few tablespoons of oil.Remove all meat from the pot. In a seperate boiler, boil chicken until tender, cool and debone.In the first pot, add the onion and celery and saute until clear. Add the chicken stock, all seasonings, 1/2 of the potatos,turnip and carrots,and all meat but the chicken, and cook over medium heat for 30 minutes...stir regularly and scrape the bottom of the pot to prevent any sticking. Mix the flour with the milk with a whisk. Bleng this into the stock.Now, add all other ingredients, including the chicken, and simmer over low heat until all vegetables are done...the carrots and potatos should be very soft with some beginng to melt. Adjust all seasonings to taste. Options: I'd add a little minced parsley and green onion to it, too. I like to add a bit of hot sauce to the seasonings, and I usually addd some Tony's until the salt tatse right to me.Best of all, if you have any squirrels, boil them and use the meat and the stock in the stew.Squirrel stock is the best.