Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | 2-1/2 pound broiler-fryers; quartered |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 3 \N | Bay leaves |
| 1 bunch | Green onions; cut into 1-inch pieces |
| 2 \N | Carrots; peeled, cut into 1\" pieces |
| 2 \N | Sprigs fresh parsley |
| 1 \N | Envelope unflavored gelatin |
| 2 \N | Cucumbers; thinly sliced |
| ½ cup | Mayonnaise |
| ½ teaspoon | Dried tarragon leaves |
| \N \N | 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