1 2-pound chicken with giblets

2 pound mushrooms cut in slices

2 carrots

1 teaspoon cornstarch

2 onions

tarragon

salt, pepper

Prepare a bouillon with carrots, onions, giblets, salt, pepper and water. Cook the chicken in bouillon for 1 hour. Pour bouillon into a saucepan; remove any grease and reduce to 1 cup. Add mushrooms, cornstarch and tarragon. Pour sauce on chicken before serving.