Stewed Chicken Recipe

Clean and cut up a chicken. Put it, with the giblets, in enough boiling

salted water to cover it--one teaspoonful of salt to each quart of

water. Let it boil for ten minutes and put it into a cooker for ten

hours or more. If not quite tender, bring it again to a boil and cook it

for six or eight hours, depending on its toughness. Skim off as much

fat from the liquor as possible, pour off some of the liquor to use as

soup or stock, and thicken the remainder with flour for gravy. A beaten

egg or two stirred into the gravy just before serving improves it. Add

pepper and salt to taste, and serve chicken on hot platter with gravy

poured around it.