Slow Cooked Chicken With Egg Gravy

Ingredients

• 1 whole chicken, cut up
• chicken giblets
• 1 teaspoon salt per quart of water
• water to cover
• flour for gravy
• 1-2 eggs, beaten
• pepper and salt to taste

Method

1. 1 Place chicken and giblets in boiling salted water (1 tsp salt per quart) to cover. Boil for 10 minutes.
2. 2 Transfer to a cooker and simmer for 10 hours or more until tender. If tough, boil again for 6-8 hours.
3. 3 Skim fat from the cooking liquid. Pour off some liquid for stock; thicken the remainder with flour to make gravy.
4. 4 Stir beaten eggs into the hot gravy just before serving. Season with pepper and salt to taste.
5. 5 Serve the chicken on a hot platter with the gravy poured around it.