This section is from the "The New Home Cook Book" book, by Ladies Of Chicago Et Al. Also available from Amazon: The Home Cook Book: Tried, Tested, Proved.
Chicken may be stewed, fricasseed, braised, and jellied to advantage in the cooker. For most of these dishes it is prepared, cut up, and boiled for ten minutes or so in salted water and then put in the cooker for ten hours. If it is not then tender it is boiled again and then cooked six or eight hours longer. Nothing is lost by escaping steam and the stock may be used to great advantage.