Chicken a La King-Canning

2 (3.5-4 lb) stewing chicken, cut into pieces
2 stalks celery, quartered
1 large onion, quartered
1 carrot, quartered
5 peppercorns
2 whole allspice
1 bay leaf
2 teaspoons salt
1/4 cup butter (or chicken fat)
1/2 cup flour
5 cups chicken broth
1/2 cup celery, chopped (about 1 stalk)
1/4 cup pimiento, chopped
2 tablespoons parsley, chopped
salt and pepper, to taste

Combine chicken, celery stalks, onion, carrot, peppercorns, allspice, bay leaf and salt in a large saucepan. Cover with water. Bring to a boil; reduce heat; simmer 2 to 3 hours or until chicken is tender. Remove and discard vegetables. Allow chicken to cool in broth. Remove chicken. Skim off excess fat; strain broth. Remove skin and bones from meat. Cut meat into 1" pieces.Melt buuter or fat; add flour, stirring until smooth. Gradually stir ini the chicken broth and cook until it's thickended, stirring constantly. Add chicken and remaining ingredients. Simmer 5 miinutes. Remove air bubbles. Adjust caps. Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam pressure canner.
Yield: about 4 pints or 2 quarts.
To serve:.
Brown 1-2 cups mushrooms in butter; add musrooms to Chicken a la King, if desired. Heat until hot throughout.

Sharon123