One Chicken. Two Dinners. Maybe Three.
Using an Immersion Blender mix 2 Tbsp Red Wine Vinegar, 2 Tbsp Fresh Lemon Juice and 1/3 cup Extra Virgin Olive Oil. Add one Hard Boiled Egg Yolk, 1 Tbsp Dijon Mustard, 1/2 Tsp. Worcestershire Sauce and Salt and Pepper to taste. Blend until smooth.
And I have enough chicken to put in the freezer for yes a third dinner! And the bones have been frozen for upcoming broth.