Summer Chicken

• 1 1/2 pounds chicken breasts and thighs
• water
• 2 stalks celery
• 1 clove garlic
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 to 1/2 cup chopped scallions

Put chicken parts and celery (cut up) in a pot and cover with water. Bring to a hard boil for 5 minutes then cover the pot tightly and remove from heat. Do not touch or uncover until completely cool - VERY completely cooled. Skin chicken and break into small pieces (save stock for soup, etc..). Mix the chicken pieces with the remaining ingredients. Serve cold.
Recipe from Concord Hospital Admitting Cookbook, Concord, NH, by Joan P.