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Layered Pressed Chicken
 
 

1 medium sized chicken 8 hard-cooked eggs Concentrated chicken stock  ½ cup finely chopped parsley  Cook the chicken until very tender. Remove bones and skin and separate light and dark meat.  Chop both into fine pieces.  Separate cooked egg yolks and whites and chop fine. Moisten each part with chicken stock, adding seasoning if needed. Arrange in refrigerator dish in layers, using dark meat, yolks, parsley, light meat and whites.  Let stand overnight in the refrigerator, preferably weighted.  Serve sliced or cut into pieces as a salad.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.