Title: Poached Chicken Vinagrette
Categories: Poultry
Yield: 6 Servings

1 Four-lb 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 ts Salt
12 Peppercorns
1 1/4 c Vinagrette sauce

------------------------------VINAGRETTE SAUCE------------------------------
3 tb Wine vinegar
3/4 c Good olive oil
1/2 c Parsley and tarragon
1 tb Chopped chives
1 tb Chopped; drained capers
1/2 Chopped onion
1 ts Chopped sour pickle
Salt; pepper to taste

From: Edward Collins-Hughes

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.....

EAT-L Digest 16 July 96

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