Instructions: Place chicken in a Dutch oven; cover with water, and bring to a boil. Add salt, pepper, bay leaves, onion, carrots, and parsley. Cover and simmer 1 hour. Remove chicken; let cool. Bone chicken, and chop meat; place in a lightly oiled 4-cup ring mold. Set aside. Strain broth; refrigerate. Skim and discard fat from cold broth. Combine 1/4 cup broth and gelatin in a small saucepan; bring to a boil, stirring to dissolve gelatin. Add 1 1/2 cups broth , mixing well. Pour gelatin mixture over chicken. Chill overnight. Unmold on serving plate. Place cucumber slices overlapping on top of mold. Serve with sauce and crackers.

Yield: about 24 servings.

Sauce: Combine mayonnaise, tarragon, and lemon juice in a small mixing bowl; stir well

Yield: 1/2 cup.

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