Chicken Gumbo - cooking recipe

Ingredients

1 fryer or equivalent legs, thighs and breasts, boiled and deboned.
1 onion, chopped
1/4 tsp. garlic powder
salt and pepper to taste
2 Tbsp. cornstarch
1 tsp. gravy browner (optional)

Preparation

Skim most of the fat from broth.
You should have about 1 1/2 to 2 quarts of broth.
Add onion, salt, pepper and garlic powder. Slow boil for 10 minutes.
Thicken broth with cornstarch that has been mixed with the cold water and slowly thicken boiling broth until it is slightly thickened.
Add the gravy browner and deboned chicken and cook 30 minutes longer.
Serve over rice as a gumbo.
I use Minute rice.
It works fine.