This recipe came from a very dear, departed, friend - Isobel Beedie - for those of you that remember Bill & Isobel. This is the "greatest" dish on anyone's appetizer table! It's also a super dish to have in the summer when it's very hot, it's cool and filling and wonderful. I like it served with crispy crackers of any kind ... even plain old soda crackers!
1 cooked chicken … I prefer the Chinese method. One “room temperature” whole chicken (chicken must not be cold!) Bring a large pot of water to a full rolling boil (do not add salt or anything else to the water). Lower the chicken into the pot – when the water stops boiling (about 3-5 mins.) remove the chicken. Put the lid back on the pot of water and bring the water back to a full rolling boil … insert the chicken a second time into the boiling water, turn the heat off, put a tight fitting lid on the pot and let the chicken sit on the stove for 1 hour to 1 hour + 15 minutes (depending on the size of the chicken). Remove from the water, drain, let sit on a plate until cool enough to handle; remove the skin, bones & cartilage.
1 C. white vinegar
1/3 C. water
1 T. crushed red pepper flakes
2 cloves garlic, crushed
Boil the above 4 ingredients together for 5 minutes; turn the heat off and let cool to room temperature.
Place chicken pieces in a loaf pan; pour over the pickling ingredients to cover the chicken. Chill for 24 hours. Serve & Enjoy!