method
1. Put chicken joints in a large saucepan and cover with cold water. Peel and chop carrots; peel onions; chop celery. Add a few pieces of carrot, four onions, all the celery and salt to chicken. Bring slowly to the boil, then reduce the heat until just simmering, cover and cook for about 1 1/2 hours.
2. Meanwhile, cook remaining carrots and onions in boiling salted water for 5 minutes. Peel and chop potatoes and add to pan. Simmer for a further 20 minutes. Drain and keep hot.
3. Drain chicken (keep the cooking liquor and vegetables for soup) and serve on a warmed plate with the separately cooked carrots, onions and potatoes.
