Chicken and Potatoes
1 broiler or fryer chicken (3 to 4 lb.)
2 stalks celery
1 onion, quartered
Salt & pepper
8 sm. potatoes, peeled & parboiled
1 sm. garlic clove, minced
Oregano
2 T. butter

Wash the chicken and place in a soup kettle with water to cover; add celery, onion, salt, and pepper. Bring to a boil;
remove scum from the top. Lower fire and simmer for 1 hour. Do not pierce the skin of the chicken with a fork at any
time. Remove the chicken to a roasting pan and surround with parboiled potatoes. Reserve the chicken stock. Rub
minced garlic on chicken. Sprinkle chicken and potatoes with salt, pepper and oregano; pour 1 cup of the chicken stock
into the bottom of the pan. Dot chicken with butter and roast at 400 degrees for 1 hour (or until chicken and potatoes are
golden brown). Baste chicken and potatoes occasionally.