1 chicken, 5 or 6 lbs., quartered
Salt
1 onion, sliced
2 whole cloves
1 stalk celery
Few sprigs parsley
Pepper
Mayonnaise
Bibb or Romaine lettuce
Cucumber slices
Capers
Toasted walnut halves

Put chicken in kettle or Dutch oven and add water to cover. Season with salt and add next 4 ingredients. Bring to a boil, cover and simmer until tender-about 30 minutes for white and 45 for dark. Remove white meat when tender. Cool all chicken and remove skin. Cut white meat in 2x1 inch pieces and dice dark meat. Season with salt and pepper to taste and toss with mayonnaise to moisten.

Arrange on salad plate with lettuce at one end and cucumber slices at other. Spoon more mayonnaise over chicken. Garnish with capers and walnuts. Good with tiny hot rolls, a fruit tart and chilled white wine. Makes 4 to 6 servings.