Poached chicken vinagrette
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Four-lb chicken | |
| 3 | quarts | Chicken stock (2 large tins College Inn is fine) |
| 1 | Peeled onion and studded with: | |
| 2 | Whole cloves | |
| 1 | Scraped carrot | |
| 1 | Chopped stalk celery with leaves | |
| Several springs parsley | ||
| 1 | teaspoon | Salt |
| 12 | 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 | Chopped onion | |
| 1 | teaspoon | Chopped sour pickle |
| Salt; pepper to taste | ||
Directions
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, .