Congealed Chicken Salad - cooking recipe

Ingredients

5 or 6 lb. cooked chicken (2 fryers or 1 hen)
1 pkg. unflavored gelatin
1/4 c. cold water
1 c. hot chicken broth
1 Tbsp. salt
1 Tbsp. Worcestershire sauce
3 c. chopped boiled eggs
2 c. chopped celery
1 small can English peas
1 c. chopped pecans
1 c. chopped sweet pickles
1 pt. mayonnaise

Preparation

Add to broth; pour into mold and chill.
Can use a Bundt pan for mold.
When taken out of mold to serve, I put canned crab apples around it.