1 (4 pound) whole chicken, cut into pieces
1 cup water
3 stalks celery, finely chopped
3 carrots, finely chopped
1 teaspoon sherry
2 quarts chicken stock
2 onions, peeled, coarsely chopped
2 potatoes, peeled and cubed
2 bay leaves
salt and pepper to taste
In a large pot over high heat, combine chicken, water, celery, carrots, sherry, chicken stock and onions. Season with salt and pepper to taste. Simmer 65 to 70 minutes, until potatoes are tender.