Place all chicken, the onion and carrot (unpeeled) into a large saucepan and cover with water, place on a lid and bring to a boil.
Combine spices, dried herbs, oil and soy sauces in a bowl.
When the water is boiling take out the blanched chicken pieces and place into the spice mix bowl. Coat all chicken pieces well, season with salt and pepper and place in a large oven tray. Cook in a pre-heated oven at 250 degrees for 35-40 minutes.
(In the meantime continue to boil the water, including carrot and onion for about 45 minutes).
Remove carrot and onion from stock and mix a “slurry” from the flour and water, add the remaining marinade to the water then whisk the slurry into the boiling stock until thickened. Add some of the juices from chicken roasting tray. Gravy must then be simmered for 10 minutes before serving.
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