Place chicken in large kettle and add next six ingredients, using ½ tsp. monosodium glutamate and 1 tsp. salt. Simmer, covered, until tender, 3 to 3½ hours. Save broth.
Remove bird to rack. Strip meat from bones, removing in large pieces. Refrigerate when cool.
Combine flour, onion salt, celery salt, pepper, 1 tsp. salt and ¼ tsp. monosodium glutamate w