Yield: 6 Servings
Measure | Ingredient |
---|---|
1 \N | Four-lb chicken |
3 quarts | Chicken stock (2 large tins College Inn is fine) |
1 \N | Peeled onion and studded with: |
2 \N | Whole cloves |
1 \N | Scraped carrot |
1 \N | Chopped stalk celery with leaves |
\N \N | Several springs parsley |
1 teaspoon | Salt |
12 \N | Peppercorns |
1¼ cup | Vinagrette sauce |
3 tablespoons | Wine vinegar |
¾ cup | Good olive oil |
½ cup | Parsley and tarragon |
1 tablespoon | Chopped chives |
1 tablespoon | Chopped; drained capers |
½ \N | Chopped onion |
1 teaspoon | Chopped sour pickle |
\N \N | Salt; pepper to taste |
VINAGRETTE SAUCE
From: Edward Collins-Hughes <ecollins@...> 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 1½ 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, .