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Fricassee Of Chicken

Prepare and cut up as for fried chicken. Put into saucepan with just enough boiling water to cover; add a teaspoon salt, a little pepper and, if desired, a teaspoon of onion juice. Boil slowly 2 hours or until tender; add a little water from time to time, as it boils away. When finished there should be 2 cups of stock. Thicken with a tablespoon flour mixed with a little cold water and add tablespoon of finely chopped parsley. Serve in border of hot boiled rice and if desired garnish with green peas.