Make a stock with 3 quarts of water and the chicken powder and flour mixed together. Add salt and pepper and 5 minutes after it comes to a boil, place the trussed chicken in it. Cook for 15 minutes per pound, about 3/4 hour and cool in the stock. Drain the chicken and skin it. In the meantime soak the raisins in warm water. Make a vinaigrette with minced garlic, 4 parts oil to 1 part vinegar, salt and pepper. Slice the chicken flesh in small strips. Mix all the ingredeints together with the vinaigrette, refrigerate. Before serving add the mayonnaise and stir well. This salad is a complete meal.
