Title: Art Linkletter's Stewed Chicken
Categories: Poultry
Yield: 6 Servings

1		Stewing chicken; abt 6 lbs.
3	c	Water
1		Carrots; sliced
1	sm	Onion; sliced
2		Celery; with leaves
1/2	ts	Salt
1/8	ts	Paprika

Clean chicken and cut into pieces. In a large pot, bring water, carrot, oni on and celery to a boil. Drop chicken one piece at a time into the boiling liquid, slowly and gently. Cover pot. Let simmer for about 2 hours or until tender. After the first hour, add salt and paprika. After 2 hours, lift chi cken pieces from pot. Make a thick gravy of stock remaining in pan using a standard recipe. If gravy separates, thicken it with two or more tablespoon s of cream. Serve with noodles, dumpings, rice or spaghetti.

From the recipe files of Carole Walberg

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