Featured Recipe

Place chicken in large kettle and add next six ingredients, using 1/2 tsp monosodium glutamate, and 1 tsp salt. Simmer, covered, until tender, 3 to 3-1/2 hours.

Remove bird to rack. Strip meat from bones, removing in large pieces. Refrigerate when cool.

Combine flour, onion salt, celery salt, pepper, 1 tsp salt and 1/4 tsp monosodium glutamate with 1/2 c chicken broth. Mix until smooth.

Heat 3 cups chicken broth to boiling. Add flour mixture, beating with a wire whip to prevent lumping.

Cook over medium heat, stirring constantly until mixture is smooth and thickened. Add food coloring if desired.

Add chicken and blend well.

Line 9" deep-dish pie pan with pastry. Fill with chicken mixture. Cover with pastry. Seal well and flute edges.

Make several slits for steam to escape around edge of top crust.

Bake in hot oven (400F) 45 minutes or until browned.