Stewed Chicken With Celery
|Stewing chicken||5 Pound, cut up|
|Celery stalk with leaves||1 , cut up|
|Carrot||1 , sliced|
|Onion||1 Small, sliced|
Wash chicken; remove any excess pieces of-fat.
Place chicken in kettle with giblets and neck and just enough water to cover.
Add parsley, celery, carrot, onion, salt and pepper.
Heat to boiling.
Reduce heat; cover and simmer 2 1/2 to 3 1/2 hours or until thickest pieces are fork-tender.
If not serving immediately, refrigerate and allow chicken to cool in broth.
When cool, remove meat from bones and skin in pieces as large as possible.
Skim fat from broth.
Refrigerate broth and chicken pieces separately in covered containers; use within several days.
For longer storage, package chicken and broth together and freeze.