Stewed Chicken

Ingredients

• 1 2/2- to 3-pound broiler-fryer chicken, cut up
• 3 stalks celery with leaves, cut up
• 2 carrots, cut up
• 1 large onion, quartered
• 2 sprigs parsley
• 1 teaspoon salt
• 1/2 teaspoon dried thyme, sage, or basil, crushed
• 1/4 teaspoon pepper
• 2 bay leaves
• 6 cups water

Instructions

1. Skin chicken, if desired. Rinse. In a 4 1/2-quart Dutch oven combine chicken; celery; carrots; onion; parsley; salt; thyme, sage, or basil; pepper; and bay leaves. Add water. Bring to boiling; reduce heat. Cover and simmer for 40 minutes.
2. Remove chicken. Strain broth through a large sieve lined with 2 layers of cheesecloth. Discard solids. If using broth while hot, skim off fat. (Or, if storing broth for later use, chill broth in a bowl for 6 hours. Lift off fat. Pour broth into airtight containers, discarding residue in the bottom of the bowl. Seal containers. Chill up to 2 days or freeze up to 3 months.)
3. When chicken is cool enough to handle, remove meat from bones; discard skin and bones. Chop meat and use immediately. (Or, if storing meat for later use, place in airtight containers; chill up to 3 days or freeze up to 3 months.)
4. Chicken and Noodles: Prepare as above, except pour 4 cups of the hot broth into the oven. (Freeze remaining broth for another use.) Bring to boiling. Add 6 ounces (2 1/2 cups) dried Homemade Pasta (see recipe page, 266), 6 ounces (3 cups) packaged noodles, or one 8-ounce package frozen noodles. Stir in 1 cup thin-sliced carrots; 1/2 cup sliced celery; 1/2 cup chopped onion; 1/2 teaspoon dried thyme, sage, or basil, crushed; 1/2 teaspoon salt; and 1/4 teaspoon pepper. Return to boiling; reduce heat. Let simmer for 10 to 15 minutes or till noodles and vegetables are tender. Slowly stir 1/3 cold water into 3 tablespoons all-purpose flour. Add to broth. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in chopped chicken. Heat through. Serves 6.