Chicken Salad 2 whole fryers, about 3 pounds each 1 cup finely chopped celery 3 carrots 1 cup finely chopped green onions 2 onions ½ cup finely chopped parsley 8 eggs 1 tablespoon salt ½ cup finely chopped bell pepper 1 teaspoon ground red pepper ¼ cup finely chopped dill pickles 1 teaspoon ground black pepper ½ cup finely chopped olives 1 cup mayonnaise (see recipe) Simple as it seems, this is a very old family favorite. What makes it special is the extra flavor that the chicken stock gives. WE like to serve it as part of a buffet at receptions and family celebrations. Place the fryers in a large heavy stockpot and add the carrots, onions, and water to cover. Bring to a boil over medium-high heat and let simmer until the chickens are tender, 45 minutes or so. Meanwhile, hard-boil the eggs, then immerse them in cold water to cool them quickly. Peel them and separate the whites from the yolks. Reserve the yolks, chop the whites, and reserve them also. When the fryers are tender, remove them from the stock and let them cool. Cool the stock, too, then skim off the fat. Measure out ½ cup of stock and reserve the rest for another use. Bone and skin the chicken and cut it in 1-inch pieces (scissors work well for this). Place the chicken in a large mixing bowl, add the bell pepper, pickles, olives, celery, green onions, parsley, salt, peppers, and chopped egg whites and mix well. Mash the reserved yolks with 5 tablespoons of the chicken stock and 2 tablespoons of the mayonnaise; add to the chicken mixture and mix well. Then mix in the rest of the stock and mayonnaise. Cover and refrigerate for at least 3 hours. If you wish to mold the salad, pack it into the molds and refrigerate several hours or overnight. I like to serve it on a big platter garnished with some nice lettuce leaves and wedges of fresh tomato. Serves 8-10. Mayonnaise 2 egg yolks 4 shots Tabasco sauce 1 teaspoon salt juice of ½ lemon 1 garlic clove, minced 2 cups of high-grade vegetable oil ½ cup finely chopped green onions Place all the ingredients except the oil in a blender (with the center of the lid removed) or a food processor fitted with a platic blade and blend or process for 2 minutes. Pour the oil in a very thin stream through the top or down the feed tube until it has all been incorporated. Blend or process for 30 seconds more. Makes about 2½ cups.