2 stewing chickens (5 to 6 lb. each)
Salt, peppercorns
2 c. finely diced celery
2 tbsp. onion juice
2 1/2 tbsp. fresh lemon juice
1 1/2 tsp. each salt and pepper
3 c. mayonnaise
1 c. sour cream

Cut chicken in pieces and put in large pot with salt, peppercorns and water to cover. Heat to boiling; reduce heat and simmer about 15 minutes. Remove scum; cover and simmer until chicken is tender, 2 hours or longer. Remove chicken from pan; cool. Skin and bone; cut into bite size pieces. Combine chicken, celery, onion juice, lemon juice, salt and pepper, refrigerate until ready to serve. Blend mayonnaise and sour cream; refrigerate. Shortly before serving, blend dressing and chicken mixture. Serve on lettuce-lined plates.