Jellied Chicken Loaf

Cut the chicken into pieces. Wash and put in a large saucepan. Add the boiling water, chopped onion, celery, bay leaf, salt and pepper. Cover, bring to a boil and sim-mer for 1-1/2 hours, or until the chicken is tender. Drain and reserve the liquid. Cool the chicken.

Remove the meat from the bones and cut into coarse pieces. Arrange in a 9x5x2-3/4-inch loaf pan.

Skim the fat from the liquid in which the chicken was cooked. Strain, and reduce to 2 cups by boiling, un-covered. Season to taste with salt and pepper and pour over chicken. Cool, then chill overnight to set.

Unmold and slice. Serve with Vinaigrette Sauce or mayonnaise.