Chicken Pie Recipe

Prepare and cut up as for fried chicken. Pat into saucepan with just
enough boiling water to cover; add teaspoon salt, 1/8 teaspoon pepper
and, if desired, 1 teaspoon onion juice. Boil slowly 2 hours or until
tender; add water from time to time, as it boils away. When finished
there should be 2 cups of stock. Thicken with 1 tablespoon flour mixed
with little cold water and add 1 tablespoon finely chopped parsley.
Serve in border of hot boiled rice.

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