|Chicken||4 Pound, cut into serving pieces (1 Chicken)|
|Water||500 Milliliter (As Required, To Cover Chicken)|
|Carrot||1 , sliced (1/2 Inch)|
|Onion||1 , sliced|
|Garlic||1 Clove (5 gm)|
|Celery stalk with leaves||2 , cut up|
Place serving pieces of chicken in kettle and cover with water to 1/2 inch depth.
Tie vegetables, clove, and peppercorns together in cheesecloth bag and place in kettle with chicken simmer in covered kettle about 2 hours or until tender.
Add salt at the end of one hour.
One tbsp. flour mixed with water may be added for each cup of stock if thickened gravy is desired.
Serve with dumplings, rice, of noodles.