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Poaching Liquid:
3 Cup Apple Cider
1-1/2 tsp Ground Allspice
6 Whole Black Peppercorns
Combine all ingredients in Cookwell.
Preheat Roaster Oven to 350°F. for 0 minutes.
Makes 6 Cups.
Chicken and Spinach Salad:
Salad:
6 Whole Chicken breasts, boned, skinless
12 Oz. Spinach leaves, rinsed, stems removed
3 Stalk Celery, thinly sliced
1-1/2 Cup chopped walnuts
Dressing:
1-1/2 Cup Italian salad dressing
Ground black pepper, to taste
Cut each chicken breast in half. Place chicken and 3/4 Cup Italian salad dressing in a shallow dish,
cover, marinade 3 to 4 hours.
Set Rack in Roaster Oven. Add 3 Cups water. Cover; preheat to 350˚F. for 20 minutes.
Remove chicken from marinade and place on Rack with wide spatula. Cover; steam 50 to 30
minutes or until meat is white and firm. Meanwhile, place spinach leaves in a large salad bowl.
Arrange apples, celery, onions and walnuts over spinach. Cover; chill while chicken is being
steamed. Stir together dressing ingredients.
To serve, remove hot chicken from Rack. Slice thin retaining shape of meat, set on chilled salad.
Pour dressing over salad. Serve immediately.
Serves 10 to 1.
STEAM / POACH
3 Cup Hot water
3/4 tsp. Nutmeg
3/4 Cup Italian salad dressing
3 Large Apple, coarsely chopped
6 Green onions, thinly sliced
3/4 Cup Mayonnaise or salad dressing
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