===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-14-94 (12:37)             Number: 382
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Party Chicken Platter          Conf: (37) Home Cooki
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          Party Chicken Platter

          6 whole chicken breasts, boned,
            skinned and halved
          1 c. coarsely chopped celery
          1 c. coarsely chopped onion
          1 carrot, sliced
          1 bunch fresh parsley, stems and
            leaves chopped
          1 t. salt
          dash white pepper
          2 c. dry white wine
          1 envelope unflavored gelatin
          3 T. water
          1 bay leaf
          1/2 c. safflower oil
          Mayonnaise
          1/2 c. finely minced fresh
            parsley
          Optional garnishes:
          cucumber slices
          carrot curls
          pimiento strips
          radish roses

          Put chicken breasts in a large saucepan and add celery,
          onion, carrot and the chopped bunch of parsley.  Mix salt
          and pepper with wine and pour over chicken and
          vegetables.  If wine does not cover completely, add a
          little more wine.  Bring to a simmer, cover and cook 30
          minutes or until chicken breasts are done.  Remove from
          heat and allow to cool to room temperature.  Remove
          chicken breasts from pan and arrange them on a large
          platter, reserving liquid.  Cover chicken breasts tightly
          with aluminum foil or plastic wrap.  Place in
          refrigerator.  Pur poaching liquid back on heat and bring
          to a boil.  Soften gelatin in water.  Strain poaching
          liquid and reserve 1 3/4 cups.  Add softened gelatin to
          reserved liquid and mix until all gelatin is thoroughly
          dissolved.  Add bay leaf and allow mixture to comt to room
          temperature.  After it has reached room temperature, place
          in refrigerator for about 1 hour, or until slightly
          jelled.  At this point, remove bay leaf and add safflower
          oil mayonnaise to gelatin mixture.  Using a wire whisk,
          mix thoroughly.  Remove cold platter of chicken breasts
          from refrigerator and spoon gelatin-mayonnaise mixture
          over each breast, covering the entire platter.  Sprinkle
          minced parsley evenly over the top of the chicken
          breasts.  Re-cover and put platter back in the
          refrigerator until firmly jelled.  Garnish with one of the
          suggested garnishes or your own favorites.

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