DIRECTIONS

In a large saucepan, combine the broth, chicken, onion, celery, salt and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until chicken juices run clear.
    Remove chicken from broth; cool. When cool enough to handle, remove skin and meat from bones. Discard skin and bones. Cut up meat. Strain broth. Reserve vegetables and 1 cup broth; discard bay leaf. (Discard or save remaining broth for another use.) Arrange chicken and vegetables in a greased 3-cup dish.
    For sauce, melt butter in a saucepan. Stir in the flour, salt, mace and pepper until smooth. Gradually add the milk and Worcestershire sauce and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken.
    For biscuits, in a small bowl, combine the flour, baking powder and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in milk.
    On a floured surface, knead 8-10 times. Pat into a 1/2-in.-thick square and cut into quarters. Arrange biscuits over sauce. Bake, uncovered, at 450° for 17-20 minutes or until biscuits are golden brown. Yield: 2 servings.