WHOLE CHICKEN (FOR SALAD OR SOUP)

1 whole chicken
1 lg. whole onion, cut in quarters
1 Heaping T. chicken stock (soup base)

1 garlic bud
1 bay leaf

Bring water to a boil – enough to cover chicken. Drop chicken in. In 1-2 min. when water stops boiling, take chicken out & bring to a full rolling boil again. Put chicken back in pot. Turn off heat (with lid on pot). Steam 50 min. (I turn to warm last 30 min.)

*Extra juicy, very good & tender.

M. Helen Jones