1 tbsp. butter
4 or 5 lbs. chicken, cut up in pieces
12 sm. onions
1/2 tsp. salt
1/4 tsp. pepper (freshly ground is better)
1 bay leaf (opt.)
2 c. water
3 to 4 med. carrots

1. In 6 quart heavy kettle or Dutch oven, heat butter - saute chicken pieces - half at a time until lightly browned. Remove from kettle. Saute onions until golden. Drain off fat.

2. Return chicken to kettle with onions. Add bay leaf, water and season to taste. Cover and cook gently until chicken is just tender - 1 to 1 1/4 hours. Longer, if needed.

3. Peel and cut carrots into 1 inch chunks. Add to chicken. Cook covered until tender, at least 20 minutes.

4. Remove chicken and vegetables to serving bowl or tureen. Discard bay leaf.

5. Thicken as any gravy and cook until slightly thickened. Pour over chicken and vegetables. Serves 6.