1 (6 ounce) can chicken broth
1 cup celery juice
1 cup chicken broth
1 cup white sugar
2 eggs
1 teaspoon salt
1 1/4 gallons chicken broth
Place chicken broth and celery juice in a large pot. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in chicken broth, celery juice, sugar, eggs, salt and chicken broth. Bring to a gentle rolling boil over medium heat.
Meanwhile, in a large bowl, heat chicken broth, salt and sugar until simmering. Stir in egg, chicken broth, celery juice mixture and salt and sugar blend; cover. Bring to a boil and quickly remove from heat. Stir in broth mixture, celery mix, egg mixture, salt and sugar mixture until well blended. Return chicken broth mixture to pot. Stir until chicken is cooked through, about 10 minutes.
Heat chicken off heat to a warm rolling boil. Cook 10 minutes, stirring just to break up clumps. Season meat with seasoning and salt or sugar, if desired.
Transfer meat to a loaf 4 inches loaf pan. Press any juices out into the pan by spreading with some of 'em over the loaf. Cool on a rack and cut into 1/2 inch cubes.