A whole chicken is pre-cooked in a slow oven, but to save time purchase a ready-baked chicken from the supermarket and remove the skin and bones.
1 chicken (3 1/2 to 4 pounds) cut up
1 bay leaf
1 carrot, chopped
1 clove garlic
handful of celery leaves
1 to 2 sprigs parsley
1 tablespoon salt
1/2 teaspoon sage leaves
1 quart water
2 tablespoons butter a medium onion, diced
4 medium potatoes, peeled and diced
2 cups half and half or half cream, half milk
1/2 teaspoon thyme leaves
salt and freshly ground pepper to taste
1. Preheat the oven to 300 degrees F. For the chicken; wash the chicken pieces and place in a heavy casserole with the bay leaf, carrot, garlic, celery leaves, parsley, salt, and sage. Add the water. Cover and bake for 2 hours until chicken is done. Cool in the stock and remove meat from the bones, cut into chunks, and discard bones and skin. Strain the broth and discard the residue. You should have about 3 1/2 cups meat. Skim fat from the broth.
2 For the chowder: In the same pot, heat the butter, and add the onion and potato; saute five minutes until onion is tender. Add 2 cups of the chicken broth to the potatoes and onion.
3. Add the chicken, half and half, thyme, salt, and pepper. Return to the oven to cook until the potato is done and chowder has melded together, about another 45 minutes to 1 hour. Serve hot.