STEW CHICKEN WITH GRAVY

Remove the cooked pieces of chicken from the broth and keep hot. If necessary, strain the broth and measure it. Return the broth and any bits of meat  to the kettle. Add water to amke 3 cups. Combine 1/3 cup flour with 1 cup milk. Shake in a covered jar or beat to blend thoroughly. Stir while this flour mixture is added slowly to the hot broth. Stir and boil 5 mins. Taste, and season if necessary. Serve in a separate bowl or server the chicken with the gravy in a deep serving bowl or casserole.

HOW TO STEW CHICKEN

Cook in a pressure saucepan according to directions for cooker or cook in a deep kettle witha  tight fitting cover. Heat 1 quart of water in a deep kettle. Add 1 Tbsp salt. For extra flavor, add one or more of the following: 1/2 cup diced onion, carrot or celery; 1 bay leaf; 2 or 3 peppercorns; 2 or 3 cloves. Add the chicken and giblets. Cover. Simmer ( do not boil ) 2 - 3 hours or more until the thigh meat is fork-tender. *The liver will require only 30 - 35 minutes