Crockery-Stewed Chicken

1 4-pound stewing chicken, cut-up
4 celerly stalks with leaves, cut-up
4 cups water
1 small onion, sliced
2 springs parsley
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon celery salt

In crock pot combine all ingredients. Cover and cook on low-heat setting for 8-10 hours. Remove chicken from cooker, strain chicken broth; store in covered container. Chill. As soon as chicken has cooked enought to handle; remove meat from bones. Discard bones and skin. Place chicken in covered container; refrigerate. Makes 4 cups cooked chicken and 4 cups chicken broth.