White Stock
1 large chicken. 1 teaspoon salt. 1 onion. 2 qts. water. 1/2 cup celery, chopped fine.
Cut chicken into pieces, put in the two quarts of water, add salt and let simmer for several hours, or until perfectly cooked. Add celery and onion and simmer one-half hour longer. Strain and it is ready for use. The meat can be used for salad, hash or creamed chicken.
The fireless cooker is a great help in making stocks, soups and all meats that require long cooking.