1 (4 to 5 lb.) hen, boiled with 3 to 4 onions and 3 to 4 celery stalks
Salt and pepper
1 bunch celery
1 pt. mayonnaise
1 jar Crosse and Blackwell pickles (Chow chow)
Tabasco to taste

Remove chicken from bones and cut up. For each 2 cups of chicken, add 1 cup celery. Add pickles (about 1/2 jar) and remaining ingredients. Spread a thin layer of mayonnaise over salad to keep moist.