| 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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