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CATEGORY CUISINE TAG YIELD
Meats Poultry 6 Servings

INGREDIENTS

1 Four-lb chicken
3 qt Chicken stock (2 large tins College Inn is fine)
1 Peeled onion and studded with:
2 Whole cloves
1 Scraped carrot
1 Chopped stalk celery with leaves
Several springs parsley
1 ts Salt
12 Peppercorns
1 1/4 c Vinagrette sauce
3 tb Wine vinegar
3/4 c Good olive oil
1/2 c Parsley and tarragon
1 tb Chopped chives
1 tb Chopped; drained capers
1/2 Chopped onion
1 ts Chopped sour pickle
Salt; pepper to taste

INSTRUCTIONS

VINAGRETTE SAUCE
From:    Edward Collins-Hughes <ecollins@HAVERFORD.EDU>
Date:    Wed, 17 Jul 1996 09:02:50 -0400
Rinse the chicken well inside and out. Truss. Place chicken in kettle and
add the stock, and veggies. Bring to a boil, then simmer gently for 1 1/2
hrs or until chicken is tender.
Remove chicken from broth and discard seasonings. Remove trussing string
and place chicken on platter (or cut into serving pieces) I like to present
the whole bird. Make Vinagrette sauce, heat to lukewarm and serve
separately to be spooned over chicken.
Vinagrette sauce: combine all the ingredients and beat with a fork until
blended. Sauce can chilled and used on vegetables, or cold boiled shrimp.
Heat to lukewarm to serve with boiled fowl, fish, pigs feet.....
EAT-L Digest 16 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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