Wedding Chicken Recipe

Cooking this large quantity of chicken is easier if done in several batches. Place all the ingredients, except the chicken, in a large wide saucepan baking dish and add one layer of chicken breasts. Pour in enough water to cover the chicken (return remaining breasts to refrigerator). Cover the dish with a lid or foil, and simmer gently for 20 minutes. Lift the chicken from the liquid as soon as it is cool enough to handle. Remove the bones and skin, Place them in a clean saucepan an set aside. Cut each chicken breast diagonally into 2 neat pieces. As soon as they are cool, store in the refrigerator in a covered container. Repeat the process with the remaining chicken, adding water as required. To prepare the stock for the sauce, add the poaching liquid and 4 cups of water to the skin and bones saved from the chicken. Bring slowly to the boil, reduce the heat, and simmer for 1 hour. Strain, cool and refrigerate.
IMPORTANT: Take great care when cooking in bulk. Food should be cooled quickly to prevent bacteria multiplying, and stored at once in the refrigerator. SAUCE: Cook the onion gently in hot oil until soft but not brown, about 4 minutes. Add the cumin and curry powder and cook for 3 minutes longer, stirring. Add the tomato paste, wine, stock, bay leaves and apricots. Bring to the boil, and add salt and pepper to taste. Simmer uncovered, for 10 minutes. Strain, pushing solids through the sieve, and cool. Gradually add the cooled sauce to the mayonnaise. Taste, and adjust the seasoning, fold in the chopped nuts. Take the poached chicken pieces from the refrigerator and gently spoon over enough sauce to moisten them lightly; you will need about one-third. Cover, and replace in the refrigerator. Also cover and chill the remaining sauce.
TO SERVE: Arrange the chicken pieces carefully on platters. Spoon a little sauce over each. Serve with rice salad