Chicken-cucumber mold

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


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

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