Jellied Chicken in Mayonnaise

• 5 lbs. stewing chicken
• 2 cups chicken stock
• 2 cups

Cook the chicken according to directions for stewing chicken. Be sure to have 2 cups of stock when chicken is done. Cool chicken in stock. Remove meat from bones and leave in uniform large pieces. Stir the hot stock into the gelatine. Cool and add mayonnaise. Add chicken and other ingredients. Arrange a pattern with the pickles, carrots and mushrooms in bottom