Recipe of Chicken-Cucumber Mold - Food Recipes

-- MasterCook Extracted --

Chicken-Cucumber Mold

Recipe By : Southern Living 1980 Annual Recipes
Serving Size : 24
Preparation Time :0:00
Categories : Salads

Ingredients - Preparation Method:

2 2 1/2 pound broiler-fryers, quartered 1 teaspoon salt 1/4 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 Sauce: 1/2 cup mayonnaise 1/2 teaspoon dried tarragon leaves 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 1/4 cup broth and gelatin in a small saucepan; bring to a boil, stirring to dissolve gelatin. Add 1 1/2 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.
Serving size: about 24 servings. Sauce: Combine mayonnaise, tarragon, and lemon juice in a small mixing bowl; stir well
Serving size: 1/2 cup. - - - - - - - - - - - - - - - - - -