astray recipes: Chicken-cucumber mold

Categories: Salads
Yield: 24 Servings

Measure	Ingredient
2	2-1/2 pound broiler-fryers; quartered
1 teaspoon	Salt
¼ 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
½ cup	Mayonnaise
½ teaspoon	Dried tarragon leaves
	Juice of 1/2 lemon

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 ¼ cup broth and gelatin in a small saucepan; bring to a boil, stirring to dissolve gelatin. Add 1½ 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: ½ cup. Recipe by: Southern Living 1980 Annual Recipes Posted to MC-Recipe Digest V1 #836 by NGavlak@... on Oct 10, 1997

chicken-cucumber mold