Instructions: Rinse the chicken well inside and out. Truss. Place chicken in kettle and add the stock, and veggies. Bring to a boil, then simmer gently for 1 1/2 hrs or until chicken is tender.

Remove chicken from broth and discard seasonings. Remove trussing string and place chicken on platter (or cut into serving pieces) I like to present the whole bird. Make Vinagrette sauce, heat to lukewarm and serve separately to be spooned over chicken.

Vinagrette sauce: combine all the ingredients and beat with a fork until blended. Sauce can chilled and used on vegetables, or cold boiled shrimp.

Heat to lukewarm to serve with boiled fowl, fish, pigs feet.....

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