2 1/4 lb. chicken, skinned & cut into pieces
4 carrots, cut into 1" pieces
1 lg. onion, chunked
2 lg. celery stalks, cut into 3" pieces
1 chicken bouillon cube
1/2 c. boiling water
1 tsp. basil
1 tbsp. parsley
1/4 tsp. thyme
Dissolve bouillon cubes in hot water and add herbs. Place carrots, celery, onion in single layer of baking dish. Cover vegetables with single layer of chicken pieces. Drizzle bouillon sauce over all. Cover tightly with foil and bake at 350 degrees for 1 1/2 hours. Remove cover for last 15 minutes to brown chicken.
Serves 4.