IN A 2 QUART SAUCE PAN ADD THE CHICKEN BROTH AND SPICES.

USE A WHISK TO MIX EVERYTHING WELL.

HEAT TO A BOIL, REDUCE HEAT TO A LOW BOIL AND COOK FOR 3 MINUTES.

WHISK FREQUENTLY TO MAKE SURE ALL SPICES DISSOLVE.

WHILE THE SAUCE IS ON A SLOW SIMMER/BOIL, ADD 5 TABLESPOONS OF COLD WATER IN A SMALL BOWL.

WITH ANOTHER WHISK MIX 1 TABLESPOON AT A TIME OF FLOUR.

WHISK VIGOROUSLY TO AVOID LUMPS.

AFTER 3 MINUTES OF COOKING SAUCE, TURN THE HEAT UP TO HIGH.
VERY SLOWLY, POUR THE FLOUR MIXTURE INTO THE BOILING SAUCE.
AFTER ALL THE FLOUR IS ADDED, CONTINUE TO WHISK FOR ONE MINUTE.