45 lbs. chicken, broiler fryer, whole, thawed
8 gallons water
9 tbsp. (6 oz.) salt
9 bay leaves
2 2/3 tbsp. (1 oz.) monosodium glutamate (opt.)
2 7/8 c. (13 oz.) nonfat, dry milk
3 3/4 qt. warm water
3 gallons chicken stock
1 1/4 qt. (2 lbs. 8 oz.) shortening, melted or salad oil
2 1/2 lbs. general purpose wheat flour, sifted
4 2/3 tbsp. (3 oz.) salt
2 tbsp. black pepper
3 c. (1 lb.) dry, chopped onions
3 3/4 qt. (5 lbs.) fresh celery, chopped to 1/4"
3 c. (1 lb.) green peppers, diced to 1/4"
1 3/4 c. (14 oz.) canned pimientos, chopped

Step A: Wash chicken thoroughly, inside and out, under cold running water; drain.

Place chicken equally in stock pots or steam-jacketed kettles; add water, salt, bay leaves and monosodium glutamate. Bring to a boil; reduce heat; simmer 1 hour or until chicken is tender.

Remove chicken; strain; reserve stock for use in Step B. Remove meat from bones; cut into 1" pieces. Set aside for use Step E.

Step B: Reconstitute milk (restore to liquid state by adding warm water); add to stock; mix thoroughly. Heat to simmer. DO NOT BOIL.

Step C: Combine shortening or salad oil and flour; mix until smooth. Gradually add shortening/flour mixture to milk and stock, stirring CONSTANTLY. Cook until thickened, about 10 minutes. Stir as necessary.

Step D: Add salt, pepper, onions and celery; bring to a boil, stirring CONSTANTLY.

Step E: Add chicken, peppers and pimientos to sauce; heat to serving temperature. NOTE: Serve over baking powder biscuits or toast, or straight up, it's great.

100 (1 cup) serving portions.