1 hen or lg. fryer (I use 6 chicken breasts)
1 c. celery
2 sm. pkgs. Knox gelatin
4 hard cooked eggs
1 pt. mayonnaise
Salt to season
1 1/2 c. chicken stock

Cook chicken until tender in salted water. Cool. Remove skin and bones. Dice chicken, celery, pickles and eggs. Mix and stir in the mayonnaise. Stir in the gelatin which has been dissolved in the boiling stock and allowed to cool.