2 or 3 lb. fryer chicken
2 baking potatoes
1 onion, finely chopped
3 cloves of garlic, finely chopped
3 carrots & 2 stalks celery, cut in bite size pieces
1/2 lb. mushrooms, cut in half
Herbs: sage, marjoram, dill and thyme to taste
Salt & pepper to taste (optional salt)

Simmer chicken in water to cover for 1 hour. Meanwhile, in a separate pot, cook potatoes until tender. Remove skin from cooled chicken and cut away all edible meat. Skim the stock of all fat, you should have 2 to 3 cups. Saute the onions and garlic for 2 minutes. Add carrots, celery, mushrooms and 1 cup stock. Cook together for 10 minutes, uncover and then simmer. Add the chicken pieces, herbs, and seasoning with one more cup of chicken stock. Here the recipe calls for removal of potato skin, but I would leave it in for the fiber content. Place a serving of potato in a bowl and ladle the stew over the potato.