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I often cook whole chickens for use in Tetrazzini or chicken salad. Just put the chickens in a large roaster with several inches of water and simmer them slowly until the meat falls off the bones. Cool, remove skin and bones. Strain juices. It's also good to put a quartered onion and a couple of ribs of celery in the water as the chicken cooks, for flavor.


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kb - 1-15-2000
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Rita Marie - Midwest - 2-13-2000
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