DARColonial
6 – 8 pieces chicken – legs and thighs (skin removed, if desired)
7 red potatoes
4 carrots
1 small onion
3 – 4 chicken bouillon cubes
Salt and pepper
Fresh or dried herbs such as thyme, rosemary, parsley, oregano
Place chicken in large pot and cover with water plus an inch, add bouillon cubes, salt and pepper to taste. Bring to a boil, then lower heat and simmer for one hour. Chop vegetables into bite sized pieces, and add to stew. Continue cooking for another hour or until chicken is thoroughly cooked and falling off the bones. Remove bones, if desired. Add coarsely chopped herbs.