Bullock'S Chicken Salad, Judy'S Version - cooking recipe

Ingredients

16 cups chicken, cooked and cut into 1/2 pieces.
8 cups celery, raw, diced
4 cups mayonnaise
2 tablespoons chicken flavored stock base (Better Than Bullion)
1 Tablespoon lemon juice, fresh

Preparation

Mix chicken and celery and sprinkle with pepper. Make dressing by combining mayonnaise, chicken stock base and lemon juice.
Pour dressing over chicken and toss. Refrigerate for 2 to 24 hours before serving.