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, .

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