• Bring a stockpot and then add all of your chicken to the pot. Also throw in all the vegetables including carrot, onion, and celery.
• Pour water in it and cover the tip with the lid to let the mixture boil.
• Then reduce the heat and let the whole mixture simmer for some time. Cook until the chicken gets tender and falls apart. Then remove the chicken from the stock and let it cool until the rest of the stock is sizzling.
• Separate the bones and skin from the chicken and add the flesh back into the stock.
• Boil again and simmer until 2 cups of stock are left, Strain it and make sure that all the fat is removed.

For the Stew

• Press and squeeze the chicken in your hands. Set the squeezed chicken aside.
• Take a large pot and stir fry onion in it until it is tender and soft.
• Add the evaporated milk to this fried onion. Also, pour the whole milk and the strained stock in it.
• Cook for 20-25 minutes.
• Then add chicken to the mixture and season it with salt and pepper. Allow the stew to simmer for 10 minutes.
• Also, add the chicken cream to the stew. Cook until the flavors are formed in the stew.