3-5 LB chicken (roasting chickens give the best flavor but fryers are fine)
1 large onion (chopped)
4-6 cloves garlic (chopped)
1 bunch celery (cut in diagonal pieces, not chopped)
½ C parsley (fresh or dried)
1 bunch green onion (hand cut)
Use any additional vegetables you like (carrots, zucchini, etc.)
Noodles or small macaroni (cooked)
Temperature:
Cut the chickens apart and remove the skin. Remove as much of the meat as possible from the legs and thighs. Debone the breast and cut it into 1″ pieces, wings can be added whole. If you use the backbone, clean it thoroughly. Braise all of the chicken (bones too) and set aside. In the same same pot (unwashed) cook the onion until clear. Add the garlic, celery, green onion and parsley. Put the braised chicken back and any additional vegatables in the pot and add enough water to cover. Add 1 TSP of salt and ¼ TSP of pepper, or more to taste. Cook until the chicken is tender and the vegatables are done then remove the bones. Serve with the noodles.