Title: Chicken-Cucumber Mold
Categories: Salads
Yield: 24 Servings

2 2-1/2 pound broiler-fryers;
-quartered
1 ts Salt
1/4 ts Pepper
3 Bay leaves
1 bn 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 c Mayonnaise
1/2 ts 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. Yield: about 24 servings.
Sauce: Combine mayonnaise, tarragon, and lemon juice in a small mixing
bowl; stir well Yield: 1/2 cup.

Recipe by: Southern Living 1980 Annual Recipes

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