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Sunrise on the River B&B
New Roads, Louisiana
Boil chicken with bay leaves, celery leaves, salt and seasonings in enough water to cover. Remove meat from bones and return skin and bones to stock pot. Strain through colander. Reduce to about 1 quart. Chop chicken and add it to olives, celery, onions and parsley to stock. Adjust seasoning. Cook down until liquid supports chicken. Pour into Pyrex loaf pan and refrigerate overnight. Turn out and slice. Delicious served with potato salad and sliced fresh tomatoes.
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