Chicken Pineapple Salad - cooking recipe

Ingredients

5 to 5 1/2 lb. ready to cook roasting chicken
2 large carrots, pared and cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 large onion, sliced
1 tsp. salt
1 bay leaf
1 c. mayonnaise or cooked salad dressing
1 Tbsp. lemon juice
2 Tbsp. milk or light cream
1 tsp. salt
dash of pepper
3 large celery stalks
crisp lettuce

Preparation

Remove giblets and neck from chicken, then rinse chicken well under cold water.
Place chicken, breast side down, in an 8-quart kettle.
Add carrots, cut up celery, onion, 1 teaspoon salt, the bay leaf and 1 quart of water.
Bring to boiling over high heat. Reduce heat; simmer, covered, for about 2 hours, or until chicken is tender.
Let stand, uncovered, and frequently spoon broth over chicken for 1 hour, or until cool enough to handle.
Remove meat from bones in as large of pieces as you can.
Pull skin from chicken.
Cut chicken into 1/2 to 1-inch chunks.
Chill.