Recipe - Chicken-Cucumber Mold

2 2One half pound broilerfryers;
quartered
1 teaspoon Salt
One fourth teaspoon Pepper
3 Bay leaves
1 bn Green onions; cut into
1inch pieces
2 Carrots; peeled, cut into 1"
pieces
2 Sprigs fresh parsley
1 Envelope unflavored gelatin
2 Cucumbers; thinly cut or sliced up

SAUCE
One half cup Mayonnaise
One half teaspoon Dried tarragon leaves
Juice of One half 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 4cup ring mold. Set aside. Strain broth; refrigerate. Skim
and discard fat from cold broth. Combine One fourth 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. Yield: about 24 servings.
Sauce: Combine mayonnaise, tarragon, and lemon juice in a small mixing
bowl; stir well Yield: One half cup.

Recipe by: Southern Living 1980 Annual Recipes

Posted to MCRecipe Digest V1 #836 by NGavlak@aol.com on Oct 10, 1997