2 2-1/2 pound broiler-fryers, quartered
1 tsp Salt
1/4 tsp 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 tsp Dried tarragon leaves
Juice of 1/2 lemon
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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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