CHICKEN STEW

1 (4- to 5-pound) fowl (chicken), cut in pieces
1/4 cup celery leaves
1 bay leaf
2 whole cloves
12 small onions
1 1/4 teaspoons salt
4 tablespoons chicken fat or other fat
4 tablespoons flour
3 cups stock
1 tablespoon lemon juice
1 tablespoon chopped parsley
Salt and pepper

Cover fowl with boiling water; add celery leaves and spices. Simmer, covered, 2 hours, or until tender, adding onions and salt when nearly done.

Remove chicken and onions from stock. Cut chicken from bones in large pieces. Boil down stock until rich in flavor.

Melt fat in saucepan; add flour and stir to a smooth paste. Add stock gradually and cook until thickened, stirring constantly.

Add lemon juice, parsley, chicken, and onions. Add salt and pepper to taste.

Serve with mashed potatoes or hot biscuits. Or place stew in 10x6x2-inch baking pan and cover with pie crust. Sprinkle with celery seed if desired and bake in hot oven (450 degree F) 20 minutes. For a golden glaze on crust, brush it before baking with mixture of egg yolk and milk.

Makes 6 to 8 servings
From: Recipelink.com
Source: Recipe booklet: Recipes for Today, General Foods Corporation, 1943