STEWED CHICKEN

1 (approx 4 lb)stewing chicken, cut up 

4 stalks celery with leaves, cut up
4 cups water
1 small yellow onion, sliced
2 parsley sprigs
1 bay leaf
1 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme, crushed
1/4 tsp marjoram
1/4 tsp celery salt

Place all the ingredients in a slow cooker or crock-pot. Cover the pot and cook on low setting for 8 to 10 hours. Remove the chicken from the pot. Pour the chicken broth through a strainer and store in the refrigerator in a covered container. Allow to chill. As soon as the chicken is cool enough to handle, remove the meat from the bones, discarding the skin and bones. Store chicken in another covered container in the refrigerator to use as needed.

Yield: This will give you about 4 cups cooked chicken and 4 cups chicken broth to use in recipes as you desire.

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