1 frying chicken, cut up
2 qts. water
2 tsp. salt
1 c. Italian plum tomatoes (28 oz.)
1 c. (8 oz.) tomato sauce
2 med. onions, quartered
6 sm. carrots, pared
3 stalks celery, sliced
1 bay leaf
1 tsp. dried basil
2 lg. avocados, peeled, sliced
2 carrots, pared, shredded

Put chicken into large saucepan with tight fitting cover. Add water and salt. Simmer, covered, 30 minutes or until chicken is almost tender. Skim fat from top.

Add tomatoes, tomato sauce, onions, carrots, celery, parsley, bay leaf and basil. Cover, simmer 20 minutes, or until vegetables are tender. Remove chicken pieces, discard, skin and bone, leaving chicken in large pieces. Return to pan. Reheat, discard bay leaf.

To serve, ladle stew into bowls. Top with avocado slices and a little amount of shredded carrots.