CLASSIC CHICKEN SALAD
Source of Recipe
Nola.com
List of Ingredients
1 fryer chicken, about 3 pounds
1 large carrot, coarsely chopped
1 rib celery, coarsely chopped
1 medium-size yellow onion, peeled and quartered
2 bay leaves
1 teaspoon whole black peppercorns
1 teaspoon salt
2 sprigs fresh parsley
1 cup mayonnaise
3 hard-boiled eggs, finely chopped
2 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1/4 cup chopped celery
2 tablespoon chopped freshly parsley leaves
2 teaspoons sweet pickle relish
Salt and freshly ground black pepper to taste Recipe
Put the fryer in a large, deep pot and cover with water. Add the carrot, celery, onion, bay leaves, peppercorns, salt and parsley sprigs. Bring to a boil, then reduce the heat and simmer, partially covered, until the meat begins to fall off the bones, about 1 1/2 hours.
Remove the fryer from the pot and strain the broth. (The broth can be cooled and stored in containers in the freezer to use for soups.) Let the chicken cool, then pick the meat off the bones. Coarsely chop or shred the chicken.
In a large mixing bowl, combine the chicken with the mayonnaise, eggs, lemon juice, mustard, celery, parsley and sweet relish. Season with salt and pepper. Toss to mix well. If you like it a little moist, add a few tablespoons of the reserved chicken broth. Cover and chill in the refrigerator for at least 1 hour before serving.
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