1 fryer (whole or cut up)
2 c. water
1 sm. onion, sliced
2 celery tops
2 bay leaves
1 tsp. monosodium glutamate
1 tsp. salt
1/4 tsp. pepper

Put chicken in kettle; add water and remaining ingredients. Bring to a boil; cover tightly. Reduce heat and simmer 1 hour. Remove from heat; stir in broth. Refrigerate chicken broth. When chicken is cool, remove meat from bones and dice. You can cook rice in broth.