Creamy chicken salad mold: A really retro recipe from 1965

Instructions

1. Put chicken, 2 teaspoons salt, peppercorns, sliced onion, and celery leaves in large saucepan.
2. Add water to cover.
3. Cover pan; simmer until tender.
4. Remove cooked chicken from bones; return bones and skin to broth.
5. Cook until broth is reduced to 1 quart; strain, cool and remove fat.
6. Cube chicken (you should have four cups); reserve.
7. Soak gelatin in 1/2 cup cold chicken broth.
8. Heat 2-1/2 cups chicken broth; add gelatin mixture; stir until dissolved.
9. Combine grated onion, lemon juice, mayonnaise or salad dressing, mustard, 2 teaspoons salt and pepper.
10. Add to gelatin mixture; mix well.
11. Chill until mixture begins to jell.
12. Fold in celery, parsley and cubed chicken.
13. Turn into 7-cup mold.
14. Chill several hours or until firm.
15. Unmold on to a serving plate and garnish as desired with greens.