Clean the chicken and singe its skin, pass it under running water, and place it in a pan with an onion that has been stuck with cloves, parsley, carrots, and celery. Cover with plenty of cold water, add salt, and cook in a covered pan for approx. 2 hours on medium heat.
While still hot, drain and place in a bowl, cover with myrtle leaves, then close with a lid and let cool. This will allow the essence of the myrtle to penetrate the meat.
Once 24 hours have elapsed, cut it into pieces and serve, accompanied by artichokes and potato stew.