SOUTHERN CHICKEN SALAD WITH BOILED DRESSING Serves Alot
		INGREDIENTS Chicken Salad Two      3 to 3 1/2 pound chickens, each cut into 6-8 pieces 2      small onion, peeled and cut into 1/4-inch-thick slices 1      medium-sized carrot, scraped and cut into 1/4-inch-thick slices 1/2      cup coarsely chopped celery leaves 3      sprigs fresh parsley 2      tablespoons salt 10      whole black peppercorns 4      hard-cooked eggs, finely chopped 1      cup finely chopped celery 1/2      cup finely chopped scallions, including 3 inches of the green tops 1/4      cup strained fresh lemon juice Boiled Dressing 3      tablespoons sugar 1      tablespoon flour 1      teaspoon dry mustard 1      teaspoon salt 1/2      cup distilled white vinegar 1/2      cup water 1      tablespoon butter 2      eggs, lightly beaten INSTRUCTIONS Combine the chicken, onion, carrot, celery leaves, parsley, 2 tablespoons of salt and the peppercorns in a heavy 4 to 5 quart casserole and pour in enough water to immerse the chicken completely. Bring to a boil over high heat, reduce the heat to low and simmer partially covered for 30 to 40 minutes, or until the chicken is tender but not falling apart. With tongs or a slotted spoon, transfer the chicken to a platter or cutting board. (Strain the cooking liquid through a fine sieve, pressing down hard on the vegetables with the back of a spoon before discarding them. Reserve the stock for another use.) Remove the skin and bones from the chicken and discard them. Cut the meat into 1 inch pieces and place them in a serving bowl. Add the eggs, celery, scallions, and lemon juice and with a wooden spoon toss together gently but thoroughly. Cover with foil or plastic wrap and refrigerate until ready to serve. Meanwhile, prepare the boiled dressing in the following fashion: In a small enameled or stainless-steel saucepan, mix the sugar, flour, mustard and 1 teaspoon of salt together. With a wire whisk, stir in the vinegar, water and butter and cook over moderate heat, whisking constantly until the mixture comes to a boil and thickens lightly. Stir 1 or 2 tablespoonfuls of the simmering liquid into the beaten eggs, then pour the heated eggs into the saucepan and whisk until smooth. With a rubber spatula, transfer the dressing to a bowl and let it cool to room temperature. Just before serving, pour the boiled dressing over the chicken mixture and stir until all the pieces of chicken and vegetables are evenly moistened.