Sunrise on the River B&B

New Roads, Louisiana

Specialty Recipe

Chicken Aspic

Ingredients

1 whole fryer (approximately 3 pounds)

2 bay leaves

Celery leaves

1-1/2 Tablespoon salt

1 teaspoon Tony's seasonings

1 cup celery, finely chopped

One 4-ounce can sliced ripe olives, drained

1/4 cup green onions

1/4 cup parsley, chopped

Boil chicken with bay leaves, celery leaves, salt and seasonings in enough water to cover. Remove meat from bones and return skin and bones to stock pot. Strain through colander. Reduce to about 1 quart. Chop chicken and add it to olives, celery, onions and parsley to stock. Adjust seasoning. Cook down until liquid supports chicken. Pour into Pyrex loaf pan and refrigerate overnight. Turn out and slice. Delicious served with potato salad and sliced fresh tomatoes.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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