*  Exported from  MasterCook  *

                          Chicken-Cucumber Mold

Recipe By     : Southern Living 1980 Annual Recipes
Serving Size  : 24   Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      2 1/2 pound   broiler-fryers, quartered
   1      teaspoon      salt
     1/4  teaspoon      pepper
   3                    bay leaves
   1      bunch         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  cup           mayonnaise
     1/2  teaspoon      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.

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