1 (3 pound) whole chicken
1/2 cup whole celery
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) can chicken broth
1 tablespoon vegetable oil
1 1/2 tablespoons seasoned chicken bouillon
2 tablespoons chicken bouillon granules
1/4 teaspoon crushed red pepper flakes
1/2 cup water
1 teaspoon cornstarch
2 teaspoons soy sauce
1 teaspoon brown sugar
salt to taste
water as needed
In a slow cooker combine chicken, celery and flour and mix well. Cover and cook for 3 to 4 hours, stirring occasionally.
Heat oil in a wok or skillet. Heat chicken broth in the pan and pour over chicken mixture. Stir gently until well coated.
Heat roux or nonstick bag or plastic wrap with remaining water. Place chicken mixture on warm bag or plastic wrap.
In a small bowl, mix soy sauce, flour and salt. Cover and cook over medium heat for 3 to 4 minutes. Stir chicken broth into roux mixture and heat through.
Remove chicken from plastic wrap and discard bag or plastic wrap. Place chicken on top of chicken mixture. Cover and cook for about 2 hours or until chicken is cooked through and juices run clear.
Remove chicken from liquid mixture. Pour chicken stock into pan and stir until thickened.
Place carrot mixture in pan and fold chicken over all. Sprinkle remaining cornstarch over all. Pour 1/4 cup of chicken stock over carrots. Pour over chicken and turn to coat.
Place remaining chicken over all and cook for about 2 hours. Season with salt and pepper.