1. Wash Chicken Thoroughly, Inside And Out, Under Cold Running Water. Drain Well.

2. Place Chicken In Stock Pot Or Steam-Jacketed Kettle; Add Water, Salt And Bay Leaves. Bring To A Boil; Reduce Heat; Simmer 1 Hour Or Until Tender.

3. Remove Chicken; Strain Stock; Reserve Stock For Use In Step 5.

4. Remove Meat From Bones; Cut Into 1 Inch Pieces. Set Aside For Use In Ste

5. Reconstitute Milk; Add Water; Mix Thoroughly. Heat To A Simmer In Steam-Jacketed Kettle Or Stock Pot. Do Not Boil.

6. Add Onions And Celery To Milk And Water; Bring To A Boil; Add Cream Of Chicken Soup. Blend Thoroughly; Bring To A Simmer.

7. Add Chicken, Peppers And Pimientos To Sauce; Heat To Serving Temperature.

And 6 Lb 14 Oz Fresh Celery A.P. Will Yield 5 Lb Chopped Celery.

Recipe No. A01100.

Chopped Peppers.

No. A01100) Or 1 Lb Frozen, Diced, Green Peppers May Be Used. Thaw Peppers.