1 (3 lb.) chicken
4 pkgs. unflavored gelatin
4 c. chicken stock, well seasoned
1 c. chopped pecans
6 hard boiled eggs, chopped
2 c. celery, chopped
2 c. drained English peas
1 c. mayonnaise
Juice of 1 lemon

Season chicken well, boil until well done, 30-40 minutes. Cut up in small pieces for salad. Dissolve gelatin in enough cool water to soften it. Add stock to softened gelatin. Heat on low heat, stirring until gelatin is dissolved completely. Cool briefly.

Mix cut chicken, nuts, celery, eggs, peas, mayonnaise and lemon juice. Mix gelatin and stock with other ingredients. Pour into flat pyrex dish 9x13 inch. Cool in refrigerator until congealed, 2-3 hours. Serves 15.