Chicken gravy on flour

First you need to cook broth on chicken meat (take two liters of water). For the broth, you can take any part of the chicken, even the giblets, if you have nothing against them. To make the chicken gravy delicious, you need a more or less rich broth. But not too fat. The broth can be salted.
While there is a pot of chicken on the fire, we begin to do vegetables. Cut carrots and onions into small pieces. And we make a roast of them. In the frying process, we put wheat flour in the pan, and then tomato paste. Add crushed garlic.
When the chicken is cooked, take it out and also cut the meat into small pieces. Everything – chicken, onion, carrot – is put back into the broth. Part of the broth can be drained and used for other purposes. One liter of liquid is enough for gravy. Add bay leaf to the gravy. We wait until the liquid boils, keep it on low heat. Stir occasionally. When it boils, wait for two minutes and turn it off. Put the chopped fresh herbs in a saucepan.
This chicken gravy is good for any meal. It can be served simply with a side dish – buckwheat, boiled rice, mashed potatoes. I know that gravy was prepared according to such a culinary recipe in many schools.
By the way, onions and carrots for gravy can be cut and larger. For example, carrots – in circles, and onions – in half rings.