Poached Chicken Vinagrette
| Yield: | 6 Servings |
| Categories: | Poultry |
| 1 | Four-lb chicken | |
| 3 | qt | Chicken stock (2 large tins College Inn is fine) |
| 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 |
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