1 fryer
1 pt. diced potatoes
1/2 tsp. sage
1/4 tsp. crushed red pepper
1 lg. chopped onion
1/4 lb. butter
2 qts. chicken broth
1 (8 oz.) can chopped mushrooms
1 tsp. Worcestershire sauce
1 tsp. poultry seasoning

Boil chicken until tender enough to remove bones and skin. Cut or tear chicken into small pieces. Save broth from chicken. Combine all ingredients (except potatoes) and stew at low heat for 1 (one) hour and then add potatoes. Stew until potatoes are cooked tender.