Gourmet Drunken Chicken
|Spring chicken||2 Pound|
|Sherry||2 Cup (32 tbs) (To Cover Chicken)|
Wash the chicken well and truss tightly.
Bring the water in a large saucepan to a rolling boil and add the salt.
While the water is still bubbling, lower the chicken into it, and tightly cover the saucepan.
Remove it from the heat, place in a cool place and allow it to stand till the water is cooled.
Transfer the chicken into a large jar and cover completely with sherry.
Place it in the coolest part of the refrigerator for about a week.
Remove chicken from the liquid, cut in the Chinese style, and serve cold.
The sherry liquor may be kept in the refrigerator for future use.