First step is to kill a chicken. If you want very tender chicken a younger chicken is good. If you only have an old chicken who is no longer laying eggs you can make that work as well.
1. Either wring the chicken's neck or chop off it's head.
2. Pluck all the feathers. It does help to boil the bird to loosen the pin feathers.
3. Save the feathers. Clean them later and save them for pillows or down bed.
4. If you needed to use an old chicken boil it again, this time for 30 minutes.
5. Then roast the chicken after rubbing it with parsley, sage, rosemary, and thyme.
6. Serve a meal with roasted chicken.
7. Take the remaining carcass and boil it in the water that you boiled the chicken in (not the feather water but the boiled chicken water.
8. Pick the remaining meat off the bones, making certain to get rid of gristle and bone.
9. Add more sage, rosemary, parsley, and basil to taste. Add a little salt and pepper to taste as well.
10. Make egg noodles (see my recipe on my post for egg noodles) Add egg noodles to the chicken broth.
11. Chop carrots, and potatoes into small cubes or large cubes, depending on your personal preference. Add celery as well but add it last since it cooks faster.
12. Add a half clove of garlic (or more if you prefer).
13. In the last half hour of stewing all of this ingredients add a small, chopped, sweet onion finely chopped.
14. Stew all of this until the potatoes and carrots are tender. Enjoy.
(Update for the 21st century. While you're boiling the chicken add one cube of chicken bouillon for every cup of liquid.)
