Updated Tuesday, July 24th, 2007
Yield: Serves 6.
Remove the meat from the bones and cut into coarse pieces. Arrange in a 9x5x2-3/4-inch loaf pan.
Skim the fat from the liquid in which the chicken was cooked. Strain, and reduce to 2 cups by boiling, un-covered. Season to taste with salt and pepper and pour over chicken. Cool, then chill overnight to set.
Unmold and slice. Serve with Vinaigrette Sauce or mayonnaise.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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