2 fryers
6 lg. onions
1 sm. clove garlic
1/2 stalk celery
1 sm. jar pimientos
Salt & red pepper
10 pkgs. Knox gelatin
Parsley & onion tops (1 c.)

Boil fryers until tender, debone and chop in small pieces. Set broth aside to use later. Chop or grind onion, garlic and celery. Saute in oil until soft. Add chopped chicken and enough broth to cover chicken and onion mixture. Cook over medium heat about 40 minutes. Add chopped parsley, onion tops and pimientos. Salt and pepper to taste. Mix gelatin with water to dissolve. Add to chicken mixture. Stir well and pour in ring molds. Place in refrigerator until set. Turn over a large plate lined with crisp, dry lettuce leaves. Serve with crackers. Makes 2 large rings.