Place the fowl, cut into pieces, in the cold water; let come slowly to the boiling-point; then draw it to the side of range and simmer for three hours. At the end of this time add the onion, celery, salt, pepper, and simmer one or two hours longer; strain into earthen bowl, and let cool without covering.
This stock may be cleared the same as beef stock, and served in cups for luncheon. It may also be mixed with gelatine, cleared, and used for aspic, in Russian salads, jellied chicken, etc.
The meat from the breast and second joints may be removed from the stock-pot, when tender, and reserved for timbales, croquettes, patties, etc.
If this soup is not rich enough, it can be reduced by opening the lid of the pot, after it has simmered the required time, and allowed to boil uncovered until as rich as desired.