1 family pack chicken parts or 1 whole chicken
2 carrots
2 celery stalks
1 onion
4 allspice (whole)
4 pepper (whole) black
Bay leaf
1 envelope gelatin (Knox) per cup of broth

Put first 7 ingredients in kettle, cover with water and boil slowly until tender. Take off heat and leave until cold. Clean chicken off bones and remove spices and vegetables from stock. Put stock in refrigerator until cold enough to skim fat off top.

Put meat and stock back in kettle. Mix in gelatin (1 envelope per 1 cup of stock). Stock should cover chicken. Heat until it comes to a boil. Place in loaf pan to set. Keep refrigerated and serve as cold meat.