- 3 1/2-4 lb. chicken
- 1 carrots, cut in 1 inch pieces
- 1 onion, sliced
- 1 whole clove
- 2 whole black peppers
- 1 1/2 tsp. salt
- 1/2 cup parsley, finely chopped
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.
By Robin from Washington, IA
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