Remove any excess fat from chicken. 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 until thickest pieces of chicken are done, about 45
Remove chicken from broth; cool chicken 10 minutes. Remove chicken from bones
and skin; cut chicken into bite-size pieces. Skim fat from broth; strain broth.
Add enough water to broth, if necessary, to measure 4 cups. Cook and stir onion
in margarine in Dutch oven until tender.
Remove from heat; stir in flour. Gradually stir in broth. Add chicken, tomatoes,
carrot, apple and green pepper. Heat to boiling; reduce heat. Cover and simmer until
carrot is tender, about 10 minutes.