2 1/2 to 3 lb. chicken, cut up
1 bay leaf
1 carrot
1 clove garlic, minced
1 to 2 sprigs parsley
1 tbsp. salt
1/2 tsp. sage
1 qt. water (or stock)
2 tbsp. chicken fat or butter
1 onion, diced
4 med. potatoes, diced
2 c. half and half
1/2 tsp. thyme
Salt and pepper to taste

Put chicken parts, bay leaf, carrot, garlic, parsley, salt and sage in large pan. Add water; cover and simmer until tender, about 2 hours. Cool chicken in stock. Remove meat from bones and cut into bite sized pieces; discard bones and skin. Skim fat from broth and use 2 tablespoons brown onions. Meanwhile, strain chicken stock and add about 2 cups of it to potatoes; cook until they are tender. Add chicken pieces, half and half, thyme, salt and pepper to taste. Bring to a simmer, but do not boil. Add a little more stock if too thick. Serves 6.