Use a plump stewing chicken, 3 to 4 pounds ready to cook. Or, you can
stew a broiler-fryer chicken, although the flavor will be somewhat
milder.
Prepare chicken for cooking according to the directions on page 26.
Leave whole or cut in serving-size pieces.
Place the chicken in a deep pan. Add enough water to half cover a whole
chicken or to cover pieces. Season as desired.
Cover pan and cook over low heat until the chicken is tender—2 to 3
hours for a stewing chicken, 45 minutes to 1 hour for a broiler-fryer.
Cook giblets with the chicken or separately.
Serve stewed chicken in gravy made by thickening the broth, or use in
any recipe that calls for cooked chicken.