Stewed Chicken and Chicken Broth.

Take the skin off of about five pounds of chicken leg quarters. Save the chicken to make GRIBENES. Put the skinned legs into a big pot and add a couple of quarts of water, a peeled but whole onion, and a couple of stalks of celery. Add some salt and pepper, and a bay leaf if you have it. A couple of teaspoons of poultry seasoning would be good, too, or some sage and thyme. Or just leave out the seasonings if you don’t have them. I usually don’t bother to season my broth. Bring the water to a boil, reduce the heat, and simmer for about an hour, or about four hours in a slow cooker. Take the chicken out, and when it’s cool enough, take the meat off of the bones. You should end up with about two quarts of Chicken Broth and about five cups of cooked chicken, and a pile of bones that you'll use to make BONE BROTH.