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Stewed Chicken

Source of Recipe


Maggie's Kitchen






List of Ingredients



• 1 large stewing hen
  
• 2 large carrots, scrubbed and cut into chunks
  
• 1 large onion, quartered
  
• 2 large ribs celery, include leaves
  
• 2 bay leaves, broken into half
  
• 5 whole cloves
  
• 10 whole peppercorns
  
• 1 bunch fresh parsley
  
• 2 tsp salt
  
• 1 Tbl fresh thyme or 1 tsp dried
  






Instructions



1. Wash chicken well under hot, running water. Drain well. If the chicken includes giblets, remove them for other use. If chicken contains the neck, throw it into the pot with the chicken.
   
   
2. Place chicken into a 6 quart or larger stockpot. Add water to cover and remaining ingredients.
   
   
3. Cover pot and bring to a boil. Reduce heat to a simmer and cook chicken until it is tender and falling off the bone (approx. 2 to 2 1/2 hours)
   
   
4. Remove chicken from stock to cool. Strain stock and refrigerate for no more than 2 days. If longer storage is required, freeze the stock.
   
   
5. Pick meat from the bones and discard bones and skin.
   
   
6. Use chicken for any recipe calling for cooked chicken.