Clean-Out-The-'Fridge Chicken Stew

2-3# chicken legs - skinned

5 carrots

2 med. red potatoes

8 garlic cloves

2T oil or butter

1½c leftover (frozen) gravy from

~ Easter chicken and beef

Simmer the chicken, covered, for an hour or hour and a half, until a fork stuck in the meat comes out easily.  Remove the chicken, refrigerate and chill the cooking water overnight.  Scrape off the fat layer, heat the broth and strain it into a 3 quart pot.

Chop the carrots, potatoes and garlic.  Saute and stir, in butter or oil, 10 minutes or so.  Add 2 cups of water, the leftover gravy, and the chicken.  Simmer, covered 30-45 minutes, or until the vegetables are tender. . .Lin