Cut chicken into serving pieces. Place in saucepan and barely cover with hot water. Add carrots, onion, clove, black peppers and salt. Cook slowly until tender. Remove chicken and cook broth down to 2 cups. Remove chicken from bones and dice. Combine chicken and parsley. Place in greased loaf pan. Pour broth over chicken. Place another loaf pan on top of chicken to weight down chicken. Chill over night. Unmold. Slice for serving.
Be the first to post feedback! Click here to post feedback.
Post Feedback:
Login using the form on the top of the page to post feedback (if you are a registered user). If you have not yet registered, click here to do so. It's FREE!.
