Seitan Chicken

Whisk together vital wheat gluten, nutritional yeast, onion powder, garlic powder, poultry seasoning and salt in the bowl of a stand mixer fitted with a dough hook. Add 1 1/2 cups broth; beat on medium speed until elastic, about 3 minutes, scraping down the sides of the bowl as needed. Increase speed to medium-high and beat for 1 minute. Shape the mixture into 2 (3-by-5-inch) loaves (about 1 inch thick); place in a large saucepan.

Add the remaining 2 1/2 cups broth and enough water to just cover the loaves; bring to a simmer over medium-high heat. Reduce heat to medium-low, cover and simmer, undisturbed, until firm, about 30 minutes. Remove from heat, uncover and let stand for 15 minutes. Use a slotted spatula to remove the loaves; discard the broth mixture. Slice and serve warm, grilled or seared, or let cool completely, about 1 hour, wrap tightly and refrigerate for up to 3 days or freeze for up to 1 month.