Chicken Pineapple Salad

• 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

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

ready, carrots, stalks celery, onion, salt, bay leaf, mayonnaise, lemon juice, milk, salt, pepper, celery stalks, crisp lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=986749 (may not work)