1 (2 to 3 1/2 lb.) chicken
1 chopped carrot
2 cloves minced garlic
2 cloves
10 sprigs parsley
Salt to taste
1 lg. onion, quartered
1 chopped celery stalk with leaves
1 bay leaf
5 peppercorns
6 c. water or chicken stock

We like to skin the chicken first, but it's up to you... put the water or stock in a large saucepan with the chopped herbs and vegetables. Heat to a boil and add the chicken. Turn down the flame until the water is just bubbling (a faint simmer). Cook between 45-55 minutes, checking carefully toward the end. The chicken should not fall from the bones, but be perfectly tender and done. Serve with risotto.