1. Wash Chicken Thoroughly, Inside And Out, Under Cold Running Water. Drain Well. Remove Excess Fat.

2. Place Chicken In Stock Pot Or Steam-Jacketed Kettle; Add Water, Salt, And Bay Leaves. Bring To A Boil; Reduce Heat; Simmer 1 1/2 Hours Or Until Done (180 F.).

3. Remove Chicken. Remover Meat From Bones; Cut Into 1/2 To 1 Inch Pieces. Cover; Place In Refrigerator To Chill.

4. Add Celery, Pickles And Onions To Chicken; Mix Thoroughly.

5. Add Lemon Juice, Salad Dressing, Salt And Pepper; Mix Lightly But Thoroughly. Cover; Refrigerate Until Ready To Serve.

6. Place 1 Lettuce Leaf On Serving Dish; Add 1 Cup (2-No. 8 Scoop) Chicken Salad Just Before Serving.

Chopped

Celery, 9 Oz Dry Onions A.P. Will Yield 8 Oz Chopped Onions.

Juice

Lettuce.