Stewed Chicken - cooking recipe

Ingredients

4 lb. stewing chicken, cut up
1 sprig parsley
1/2 c. chopped celery
1 medium carrot, sliced
1 small onion, sliced
2 tsp. salt
1/2 tsp. pepper

Preparation

Remove any excess pieces of fat from chicken.
Place chicken, giblets and neck in kettle.
Add just enough water to cover.
Add remaining ingredients.
Heat to boiling; reduce heat.
Cover and simmer until thickest pieces are tender, 2 1/2 to 3 1/2 hours.
If not serving immediately, refrigerate chicken in broth until cool.