CHICKEN FRICASSEE (serve with HOT BAKING powder BISCUITS)

4 to 5-pound READY-To-COOK (STEWING CHICKEN, CUT UP)<>3 CUPS HOT WATER<><>1 BAY LEAF<>1 ONION, studded with a few WHOLE CLOVES<>3 STALKS CELERY, WITH LEAVES<>1 CARROT, CUT IN CHUNKS<>2 TEASPOON SALT<>6 TABLESPOONS FLOUR<>1/2 CUP MILK OR CREAM.<><>1 DOZEN HOT BAKING POWDER BISCUITS!!  ****SIMMER CHICKEN WITH WATER AND NEXT 5 INGREDIENTS 1/1/2 to 2 HOURS UNTIL TENDER. (REMOVE CHICKEN TO A HEATED SERVING DISH) KEEP WARM. (STRAIN BROTH, skim off excess fat) MEASURE 3 CUPS BROTH, ADDING WATER IF NECESSARY. (MIX FLOUR and MILK to smooth paste ADD SLOWLY TO BROTH)COOK OVER LOW HEAT, STIRRING until THICKENED. (SEASON TO TASTE with additional SALT&PEPPER, pour over CHICKEN)<>SERVE OVER or WITH (HOT BISCUITS)!!!!!A TASTY MEAL, AS THE DAYS are COOLER!!!