6 chicken legs
6 chicken thighs
1 lg. onion
1/2 c. celery
1/2 tsp. black pepper
2 c. boiling water

Pull skin off of chicken and discard skin. Rinse chicken well and pat in roaster. Slice onion into large chunks and add to chicken. Add 1/2 cup chopped celery, pepper, and boiling water. Place lid on roaster and place in oven. Cook an hour or until chicken is tender. Cook at 375 degrees.

Put cooked chicken, onion and celery into serving platter. Cool broth and remove fat. Broth may be used for soup or gravy.