Old Fashioned Chicken Stew

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1 fat hen or rooster (appx. 6 lbs.)
cut up to fry
¾ cup milk
½ cup flour
4 ounces margarine or cooking oil
1 onion, chopped fine
2 sticks celery, chopped
1 green bell pepper, chopped
3 cloves garlic, chopped fine
1 tablespoon Worcestershire sauce
Creole seasoning or salt & pepper

Season chicken with creole seasoning or salt & pepper.
Melt margarine in Dutch oven. Dip chicken in milk,
then flour, and fry in margarine until brown. Remove chicken
Saute onion, celery, bell pepper & garlic in pot until tender.
Add chicken and enough water to cover. Add Worcestershire
sauce, cover, and cook slowly until tender.
Takes about 4 hours. Serve with boiled rice or spaghetti.
(Serves 8)