• 3 to 4 lbs. stewing chicken
• 2 stalks celery
• Coldwater
• 1 sprig parsley
• 2 onions, sliced
• 1 dry mushroom
• 1 carrot
• Salt

Cut chicken at joints. Place in deep saucepan, add just enough cold water to cover it. Add other ingredients but not salt. Bring to boiling point, lower heat to simmering, and cook covered until tender. After an hour, add plenty of salt; it takes a lot to season the chicken properly. Cook for another one or two hours, depending upon the age of the chicken. It is done when the meat starts to fall away from the bones. If possible, cool chicken right in the cooking water; it will be more tender.