Chicken-Cucumber Mold

Recipe Ingredients

2		Broiler-fryers - quartered
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
3		Bay leaves
1		Green onions - cut 1" pieces
2		Carrots - peeled, cut 1"
2 sections		Fresh parsley
1		Unflavored gelatin
2		Cucumbers - thinly sliced
		Sauce
1/2 cup	118ml	Mayonnaise
1/2 teaspoon	2.5ml	Dried tarragon leaves
1/2		Lemon - juice of

Recipe Instructions

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.

Sauce: Combine mayonnaise, tarragon, and lemon juice in a small mixing bowl; stir well Yield: 1/2 cup.

Source:
Southern Living 1980 Annual Recipes

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