Aunt Carrie's Chicken a la King 1960

Step 1: In a large pot, cover the chicken with the water and bring to a boil; reduce heat and let simmer for about 2 hours until very tender.

Step 2: Debone and skin chicken.

Step 3: Cut into large pieces.

Step 4: Strain and use 6 cups of stock to cook celery, bell pepper and parsley, cooking until tender.

Step 5: Save the rest of the broth for later.

Step 6: Add a few tablespoons of cooled broth to the cornstarch to make a paste, then add to the broth and vegetables and whisk until completely blended.

Step 7: Add milk and whisk, then fold in chicken, pimientos, mushrooms, eggs and butter.