2 (2 1/2 to 3 lb.) chickens
2 c. chopped celery
6 tbsp. pickle relish
6 hard-cooked eggs, chopped
1 pkg. sm. green peas or canned petite peas
6 env. unflavored gelatin
4 c. chicken broth
2 c. mayonnaise
Salt to taste

Cook chickens in boiling, salted water until tender, cool. Remove bones and skin. Chop meat. Combine chicken, celery, relish, eggs, green peas in large bowl. Soften gelatin in 3/4 cup cold water. Place chicken broth in saucepan, bring to a boil. Stir in softened gelatin until dissolved. Cool gelatin mixture, add mayonnaise. Pour over chicken mixture, blend well, season with salt. Chill until firm.