Chicken-cucumber mold
24 Servings
Ingredients
| Quantity | 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 | ||
Directions
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