95. Brown Chicken

• A 4-lb. freshly killed chicken
• 6½ pints (16 cups)

Clean, pluck and draw the chicken. Bring the remaining ingredients to the boil in a large pot and add the chicken. Bring to the boil again, cover the pot and let it cool to room temperature. This will take about 5 hours. Remove the chicken, chop it into pieces and serve it with a little of the sauce. The remaining sauce is saved and used again.