Step 1

PREPARE CHICKEN:First remove the package sometimes tucked under the skin of the breast or inside the chicken. Open it and check the liver. Cut off the "little green sack" (contains bile) if it is still attached and throw it away. It is very bitter, so be careful not to burst it. Wash the liver, neck, gizzard and heart (giblets) in cold water, keeping them if desired. Refrigerate or freeze.

Step 2

Remove any feathers (if any) still on the hen chicken. Reach inside and remove any "innards" or "lights" (lungs) also. Rinse chicken inside and out thoroughly with cold running water.

Step 3

COOK THE CHICKEN:Place chicken in a large pot with onion, celery tops and celery chunks, salt and pepper. Add enough water to cover. Bring to a full boil then reduce heat to a slow boil and let cook covered until chicken meat is very tender - almost "falling off of the bone."

Step 4

WHILE THE CHICKEN IS COOKING:Prepare:5 or 6 fresh eggsPlace eggs in a large boiler. Add enough water to cover them. Add 1 teaspoon salt. Bring to boil over high heat. Reduce heat to medium and let boil for 5 full minutes from the time they start to boil.

Step 5

Remove pot from heat and place it in the sink. Turn cold running water into the pot and let the water run until the water is cool. Let eggs cool under running water a couple of minutes and then crack them all. When cool enough to handle, leave eggs in the cool water and remove shells and discard them.

Step 6

Drain water off eggs and chop them finely and set them aside. Cover and refrigerate if this is done in advance.

Step 7

Now, wash and separate ribs from:1 bunch celery,Cut off the tops and about 1/2 inch of the bottoms of each rib. Finely chop celery, removing any strings, and set aside: 2 or more cups chopped celery (ALWAYS, the formula is 2 cups chopped chicken and 1 cup chopped celery for chicken salad!)

Step 8

Remove from jar, and drain:1/2 cup chopped sweet cucumber picklesAdd to this and set aside:1 small dill pickle, finely choppedWhen chicken is done, remove it from pot. (Strain and save the stock for later use. Discard the cooked vegetables.) When cool enough to handle, remove skin, fat, bones and grizzle and discard, reserving the meat.

Step 9

Grind or chop the chicken. Place it in a large bowl. Add: 1/2 teaspoon salt1/8 teaspoon black pepper1/4 teaspoon paprika (optional)

Step 10

Stir chicken well and combine with the drained pickles, chopped celery.

Step 11

Gently add and fold in the chopped eggs along with: 1/2 cup or more mayonnaise*

Step 12

Taste and adjust seasoning if needed.

Step 13

Cover and keep refrigerated until served.