This Chicken Salad recipe starts with baked chicken that has been marinating in its own juices and seasoned with a little garlic butter, salt and pepper, and chives. This recipe calls for one cut up and boned whole roasting chicken that has been rinsed with ice water and soaked in real chicken broth for about 15 minutes. Bake allchicken pieces except neck, gizzards...at 350 degrees in the oven on a rack that fits over the top of a roasting pan. As the chicken bakes the drippings will go into the pan below it creating rich broth that you will use to marinate the chicken in after it is done baking. Let the chicken cool and rest in the drippings in the roasting pan. While your baked chicken is cooling set it aside. Next in a separate bowl mix together a tablespoon of sour cream with several tablespoons of mayonnaise and a couple of small dabs of honey mustard. Mix well, blend in some honey butter to taste. When your chicken is cool to the touch then now cut the meat off the bone and make certain no bones are in your chicken salad, then take the skin off of the chicken and mince half of it into the chicken drippings. Next cut the chicken meat up in cube bite size pieces and sprinkle a small amount of paprika on it. Set aside. Next break open two eggs and stir them good and put them in the microwave to cook till done soft. Cut the eggs into minced pieces and mix with cut up chicken. Now cut up some green onions in small ringlets and add them to your sour cream and mayonnaise mixture; blend well. Last add some minced candy pickles that are tiny dots; oh about one small spear but up for a whole chicken. Blend all ingredients well with just enough broth from dropping to moisten your chicken salad to your taste. Blend well, refrigerate until chilled or eat it warm. Serve warm or cold with crackers or bread of your choice. Our favorite crackers are rye or wheat and our favorite bread to serve our chicken salad on is garlic and cheese texas toast. Add your favorite condiments or bibb lettuce and sometimes I add a slice of tomato. Enjoy! Be sure and send me a message if you have any questions or comments/suggestions. Thanks for sharing Great Grannie's Chicken Salad recipe!
Published by Annamarie
Author, storyteller grassroots mountain artist, ole tyme cook, melungeon and multiculural ancestry, genealogy, human and organizational development trainer, and college instructor. View profile
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Roasting your chicken and marinating it in its own juices makes it rich in flavor and soft in texture. You can change the condiments and how you serve it as well as what to serve it with.




1 Comments
Post a Commentoh Gosh this sounds absolutely delicious