Recipe By : Southern Living 1980 Annual Recipes
Serving Size : 24 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 2 1/2 pound broiler-fryers, quartered
1 teaspoon salt
1/4 teaspoon pepper
3 bay leaves
1 bunch 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
Sauce:
1/2 cup mayonnaise
1/2 teaspoon dried tarragon leaves
juice of 1/2 lemon
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.
