Chicken Salad - cooking recipe

Ingredients

1 (3 to 3 1/2 lb.) broiler-fryer
1/4 lb. cooked ham
1 large stalk celery, thinly sliced
1/3 c. mayonnaise
2 Tbsp. milk
1 Tbsp. lemon juice
1/8 tsp. pepper
1 large avocado

Preparation

Cook chicken giblets and neck.
Place chicken, breast side down, in a 5-quart saucepan or Dutch pan, with one teaspoon salt and 2 inches water.
Cook on high heat until boiling.
Reduce heat, cover and simmer 35 minutes or until chicken is tender. Remove chicken.
Refrigerate 20 minutes, until easy to handle.