Stewed Chicken

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   Steam chickens in small amount of water until meat falls off bones. Do not let water boil away completely as you will need it. Cook on low fire. Make a roux using the stick of butter and enough flour to take up grease. Add the onions to roux. Cook until onions are clear. Add remaining chopped seasonings and saut. Add chicken broth to make a gravy. Adjust seasoning salt and pepper. Pour gravy over deboned chicken (which has been placed in a large casserole dish). If needed, add more water. Cook in slow oven (250u00b0 to 300u00b0) for 3 hours.

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