Ingredients:
1 whole fryer (approximately 3 pounds)
2 bay leaves
celery leaves
1 1/2 Tbsp salt
1 tsp Tony's seasonings
1 cup celery, finely chopped
1 4-oz can sliced ripe olives, drained
1/4 cup green onions
1/4 cup parsley, chopped
Instructions:
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 liquid through colander and pour into pot. Reduce to about 1 quart stock, strain again and return to pot. Chop chicken and add it with 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.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
