| 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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