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Crockery-Stewed Chicken




Source of Recipe


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4-pound stewing chicken, cut-up
4 celerly stalks with leaves, cut-up
4 cups water
1 small onion, sliced
2 springs parsley
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon celery salt

In crock pot combine all ingredients. Cover and cook on low-heat
setting for 8-10 hours. Remove chicken from cooker, strain chicken
broth; store in covered container. Chill. As soon as chicken has
cooked enought to handle; remove meat from bones. Discard bones
and skin. Place chicken in covered container; refrigerate. Makes
4 cups cooked chicken and 4 cups chicken broth.