Fiery Stewing Chicken for Salads

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the McGinnis Estate in Quinlan, Texas in 1987.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 6 pound ready to cook stewing chicken, cut up
 * 2 sprigs parsley
 * 4 cut up celery branches with leaves
 * 1 carrot pared and sliced
 * 1 small white onion cut up
 * 2 teaspoons salt
 * ¼ teaspoon freshly ground black pepper

Directions

 * 1) Place chicken in Dutch oven with water to cover.
 * 2) Add parsley, celery, carrot, onion, salt and pepper then cover and bring to boiling.
 * 3) Reduce heat then cook over low heat until tender.
 * 4) Remove meat from bones and it's ready for use in salads or casseroles.