STEWED CHICKEN.
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.