Cook chicken until it falls from bones, along with 1 carrot, 1 stalk celery and 1 small onion.

1 c. milk
4 c. chicken broth
1/2 c. butter
3/4 c. flour
Dash of nutmeg
1/8 tsp. celery salt
1/16 tsp. sage
5 c. cut up chicken
2 c. fine bread crumbs

Heat milk and broth. Blend butter, flour and seasoning. Blend into hot liquid and cook until smooth. Into greased baking dish, place a layer of chicken, layer of cream gravy, layer of bread crumbs, until dish is full. It is best to use a shallow dish. Bake 25 to 30 minutes at 350 degrees. 6 pounds of chicken serves 12.