• 1 roasting chicken, 2½-3½ lb. (1 ¼-1¾ k.)
• 1½ lb. (<

Roast the chicken and allow to cool slightly. Meanwhile cook, carefully mash and cream with butter, milk and seasoning 3 lb. potatoes. Keep hot. Now cut all the meat from the bones of the chicken, removing all skin. Dice the meat, mix in the parsley, chives, seasoning and cream. Keep warm.