3 1/2 lbs. chicken breasts and thighs
Salt and a pinch of thyme
3/4-1 c. finely chopped celery
4 tbsp. sliced stuffed green onions
2 tbsp. chopped fresh parsley
1/2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
2 tsp. onion juice
1 env. plain gelatin
1/4 c. water
1/4 c. chicken broth, hot or boiling (College Inn is good)
Salt to taste

Cook chicken, thyme and 1/4 teaspoon salt in pressure cooker at 15 pounds pressure for 8 minutes. Water should half cover chicken. Let pressure reduce gradually. Loosen top and let chicken cool in water (or simmer chicken, thyme and 1/2 teaspoon salt in water to cover until tender. Let chicken cool in water).

Take meat off bones; cut into small pieces. Soften gelatin in water for 5 minutes. Add to heated broth, stirring until gelatin is dissolved. Add all other ingredients. Brush inside of 1 QUART MOLD with oil. Fill mold with mixture. Chill until firm. Unmold on lettuce. Place TOMATO WEDGES and HARD COOKED EGGS, cut in half, around mold. Serve with mayonnaise. Serves 6.