Chicken Stew

1lb chicken
2 carrots
2 large potatoes
1 large onion
1 stick celery
1 tsp mixed herbs
Salt to taste
Pepper to taste
2 tbls tomato ketchup
4 Chicken stock cubes - the more used the stronger the gravy
1 - 4 tablespoons of Corn flour - the more used, the thicker the gravy

1) Cut the vegatables in pieces. It doesn't matter what size.
2) Place all the ingredients except the cornflour into a large pan, cover with water, replace the lid and simmer for 20 minutes.
3) Add just enough water to the cornflour to make a watery paste and stir into the pan. Remember, you can always thicken it by adding more, but it's harder to thin it out.

Serve with home made crusty bread and butter.


Note:
Celery and herbs can be omitted.
You can use any part of the chicken. Chicken drumsticks and thighs are very cheap and the bone adds a different dimension to the gravy.


Pictures to follow