1 (2 pound) whole chicken
1 medium onion, diced
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon Worcestershire sauce
1 (16 ounce) can oysters, drained and flaked
1 cup chicken broth
1 cup distilled white vinegar
1 cup cider vinegar
1 cup all-purpose flour
salt and pepper to taste
Place chicken in a large, stock pot with enough water to cover. Add soy sauce and Worcestershire sauce; cover enough water to cover chicken. Bring to a boil. Reduce heat to low; cover. Cook over medium heat, stirring constantly, for about 20 minutes. Remove chicken and let rest, uncovered.
Place onion in a medium saucepan, stirring to melt. Stir in soy sauce and Worcestershire sauce. Bring to a boil, stirring constantly, for about 10 minutes or until chicken is no longer pink. Add oysters, chicken broth and vinegar. Bring to a boil, stirring; flavor with Worcestershire sauce and vinegar. Reduce heat to low, and simmer, uncovered for about 5 minutes.
Stir flour into chicken mixture. Season with salt and pepper. Remove chicken from saucepan and place in bowl. Place chicken on paper towels and place on plate. Serve over cooked pasta or pasta with sauce.