Draw, singe and disjoint a chicken; put two tablespoonfuls of butter in a saucepan; add three good-sized onions cut in very thin slices; cook until the onion is soft without browning. Put in the chicken, the rougher pieces first, then the white meat on top. Add half a pint of finely-chopped celery and sufficient strained stewed tomatoes to cover the chicken, about one quart. Simmer gently for one hour; add a level teaspoonful of salt, a saltspoonful of pepper or one sweet pepper chopped fine. Have ready one pint of fresh corn cut from the cob, or one can of corn; spread this over the top, cover and heat thoroughly. Dish the chicken in the middle of a large platter, put the corn on top, and strain over the sauce. Serve with plain boiled rice.