Instructions: Boil chicken with bay leaves, celery leaves, salt and Tonys in enough water to cover. Remove meat from bones and return skin and bones to stock pot. Strain through colander. Reduce to about 1 quart.

Chop chicken and add it to olives, celery, onions and parsley to stock. Adjust seasoning. Cook down until liquid supports chicken. Pour into Pyrex loaf pan and refrigerate overnight.

Turn out and slice. Delicious served with potato salad and sliced fresh tomatoes.

Fry quickly in a hot skillet with a little oil and butter. Drain and serve immediately with fresh vegetables and sliced homegrown tomatoes.

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