Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    3-pound broiler-fryer -- Chicken, cut up
   4      cups          Water
   1      teaspoon      Salt
   1      teaspoon      Curry powder
   1      teaspoon      Lemon juice
     1/8  teaspoon      Ground cloves
     1/8  teaspoon      Ground mace
   2      tablespoons   Margarine or butter
   1      medium        Onion -- chopped
     1/2                cup)
   2      tablespoons   All-purpose flour
   2      medium        Tomatoes -- chopped
   1      large         All-purpose apple -- Coarsely chopped
   1      medium        Carrot -- thinly sliced
   1      medium        Green bell pepper -- Cut into 1/2-inch pi

Preparation:

Heat chicken, giblets (except liver), neck, water, salt, curry powder, lemon juice, cloves and mace to boiling in Dutch oven; reduce heat. Cover and simmer about 45 minutes or until juices of chicken run clear.Remo chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Remove skin and bones from chicken. Cut chicken into bite-size pieces. Skim fat from broth. Add enough water to broth, if necessary, to measure 4 cups.Heat margarine in Dutch oven over medium heat. Cook onion in margarine about 2 minutes; remove from heat. Stir in flour. Gradually stir in broth. Add chicken, tomatoes and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until carrot is tender. Garnish with parsley if desired.