Vermont - The Green Mountain State, State flower: Red Clover

1. Crowley's Cheddar Cheese Soup
2. Lime Carrot Salad Vermont's own Chicken Pot Pie
3. Biscuits
4. Mess of Greens - Stewed Tomatoes
5. Raisin Brown Bread with Maple Butter
6. Rhubarb Crumble

Lime Carrot Salad Vermont's own Chicken Pot Pie - Serves 4 to 6

1 4-½ to 5lb roasting chicken
3 large onions, peeled and cut crosswise into ¼" rings
1 cup celery including topos, coarsely chopped
4 sprigs fresh parsley
¼ tsp thyme
1 bay leaf
1-½ tsp salt
Freshly ground black pepper
1 qt plus 2 Tbsp water
2 Tbsp butter
6 Tbsp flour
½ tsp ground white pepper

Remove fat from bird; cut into small pieces and reserve. Truss the bird, surround with vegetables in a casserole (oval preferred) and pour in 1 qt water. Bring to a boil and simmer, covered, for 1-½ hours or until done. Transfer bird to a platter, strain the stock and discard the remaining vegetables. Reserve 2-½ cups of the stock. Cool and de-fat.

When the chicken has cooled, remove the skin and de-bone. Cut the meat into 1" cubes.

Render the reserved fat in a heavy 10 to 12" skillet, with 2 tbsp water. Discard the remains of the fat. Add 2 tbsp butter to the fat and salt. Stir in the flour and mix to a smooth paste. Pour in the reserved chicken stock and, stirring constantly with a wire whisk, cook until it comes to a boil, thickens and is smooth. Reduce the heat and simmer, uncovered, for about 5 minutes.

Taste for seasoning and correct, if needed, with salt and white pepper. Remove from heat, add the cut up chicken and mix thoroughly. Pour all into a 7 x 7 x 2" baking dish and spread chicken evenly. Please see next recipe for "covering" or BISCUITS.

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