STEWED CHICKEN

1 (2 1/2 pound) frying chicken, whole or cut-up
1 1/2 teaspoons salt
1/8 teaspoon pepper
water (as needed)
OPTIONAL:
a stalk of celery
1 carrot
1 chicken bouillon cube
1/4 teaspoon poultry seasoning

Put all ingredients in large pan. Use enough water to half cover a whole chicken or to cover pieces. For extra flavor, add a stalk of celery, 1 carrot, 1 chicken bouillon cube, and 1/4 teaspoon poultry seasoning.

Cover and simmer 45 minutes to 1 hour, or until meat is tender. Drain chicken; save broth. Remove meat from bones. Discard bones. The meat and broth may be used as ingredients in recipes.

Makes about 3 cups cooked, diced meat

VARIATION:

STEWED TURKEY LEGS OR WINGS:
In place of chicken, use 2 1/2 to 3 pounds of turkey legs or wings. Use 1/2 teaspoon salt per pound of turkey. Cooking time will be 1 3/4 to 2 1/2 hours, depending on the size and maturity of turkey pieces. Wings usually take less time than legs.

One pound of legs will give about 1 1/4 cups diced, cooked meat; 1 pound of wings will make about 1 cup of meat.

Source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1979