INGREDIENTS: 3-lb. roasted chicken, about 1 lb. meat after cooking and removing bones ½ cup plain yogurt 4 Tbsp. Maille Dijon Originale mustard ¼ cup heavy cream as needed, salt and freshly ground pepper 1 ½ cups chicken stock or prepared low-sodium chicken broth ½ cup peeled diced carrots ½ cup peeled diced parsnip ½ cup diced leeks (white and light green parts only) DIRECTIONS:Remove chicken meat from bones. Discard bones and carcass, and dice meat into ½ inch pieces. Refrigerate. In a ...
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