Cut chicken in pieces. Cover with water. Add 1 teaspoon salt and
1/4 teaspoon pepper. Cover. Simmer slowly until meat falls from bone.
Remove meat and bones from broth.
tablespoon gelatin, which has been softened in 2 tablespoons of cold water,
to each pint of broth. Stir until dissolved. Separate bones and meat.
Shred meat. Combine meat and broth. Mix thoroughly. Pour into
mold. Cover chicken with a plate. Weight down. Chill until firm.