Preparation:
Combine all ingredients in large kettle. Cover and cook on low heat 2 - 3 hours. Stir occasionally. Add water if necessary. Before serving, remove bones (this is dated 1926 - I think they were using stewing hens, which are much tougher that the friers we get now. I only cook this about 1 hour.The chicken should be tender enough to be falling off the bone.)This can also be cooked on a Crockpot, on "low" about 10 - 12 hours. |
