|Stewing chicken/2 large broiler-fryer chickens, cut up||6 Pound, cut up|
|Celery branches with leaves||4|
|Carrot||1 , pared and sliced|
|Onion||1 Small, cut up|
Place chicken pieces in Dutch oven with enough water to cover (about 2 quarts).
Add remaining ingredients, 2 teaspoons salt, and 1 x teaspoon pepper.
Cover; bring to boiling and cook over low heat about 2 1/2 hours or till tender.
Remove meat from bones.
Makes about 5 cups diced cooked chicken