| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Salads | 24 | Servings | |
INGREDIENTS
| 2 | 2-1/2 pound broiler-fryers; quartered | |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 3 | Bay leaves | |
| 1 | bn | Green onions; cut into 1-inch pieces |
| 2 | Carrots; peeled, cut into 1" pieces | |
| 2 | Sprigs fresh parsley | |
| 1 | Envelope unflavored gelatin | |
| 2 | Cucumbers; thinly sliced | |
| 1/2 | c | Mayonnaise |
| 1/2 | ts | Dried tarragon leaves |
| Juice of 1/2 lemon |
INSTRUCTIONS
SAUCE Place chicken in a Dutch oven; cover with water, and bring to a boil. Add salt, pepper, bay leaves, onion, carrots, and parsley. Cover and simmer 1 hour. Remove chicken; let cool. Bone chicken, and chop meat; place in a lightly oiled 4-cup ring mold. Set aside. Strain broth; refrigerate. Skim and discard fat from cold broth. Combine 1/4 cup broth and gelatin in a small saucepan; bring to a boil, stirring to dissolve gelatin. Add 1 1/2 cups broth , mixing well. Pour gelatin mixture over chicken. Chill overnight. Unmold on serving plate. Place cucumber slices overlapping on top of mold. Serve with sauce and crackers. Yield: about 24 servings. Sauce: Combine mayonnaise, tarragon, and lemon juice in a small mixing bowl; stir well Yield: 1/2 cup. Recipe by: Southern Living 1980 Annual Recipes Posted to MC-Recipe Digest V1 #836 by NGavlak@aol.com on Oct 10, 1997
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