Instructions: Wash chicken and giblets and pat dry. Place in crock pot and season with salt and pepper. Tuck celery, carrot and onion around chicken. Pour in broth and add bay leaf.

Cover and cook on low for 7-8 hours or until chicken is tender. Lift chicken from pot and let stand until cool enough to handle. Strain stock into refrigerator container.

Chill. Lift off fat. Remove chicken meat from bones in as large pieces as possible. Place in a container. Cover and chill. Use in salads or casseroles dishes.

Yields about 2 1/2 to 3 cups chicken meat and 1 cup jellied stock.

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