Recipe - Poached Chicken Vinagrette

1 Fourlb chicken
3 qt 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
1 One fourth cup Vinagrette sauce

VINAGRETTE SAUCE
3 tablespoon Wine vinegar
Three fourths cup Good olive oil
One half cup Parsley and tarragon
1 tablespoon Chopped chives
1 tablespoon Chopped; drained capers
One half Chopped onion
1 teaspoon Chopped sour pickle
Salt; pepper to taste

From: Edward CollinsHughes ecollins@HAVERFORD.EDU

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 1 1/2
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.....

EATL Digest 16 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.