Classic Chicken Salad
|For cooked chicken|
|Stewing chicken||5 Ounce (1 Pound)|
|Dried crushed thyme/1 teaspoon fresh thyme, chopped||1⁄2 Teaspoon, crushed|
|Onion||1 Large, quartered|
|Carrot||1 Large, roughly chopped|
|Celery stalk||1 , roughly chopped|
|Boiling water||1 Cup (16 tbs)|
|For chicken salad|
|Finely chopped cooked chicken||2 1⁄2 Cup (40 tbs) (Preferably White Meat)|
|Chopped green onion tops/Chives||1 Tablespoon|
|Finely chopped celery||1⁄4 Cup (4 tbs) (Tender)|
|Finely chopped toasted almonds||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Lemon juice||2 Teaspoon|
|Mayonnaise||1 Cup (16 tbs)|
Place the chicken, seasonings, and vegetables in a large stock pot.
Pour on enough boiling water to cover.
Bring to the boil.
Remove scum carefully, reduce heat, cover and simmer 3-4 hours or until the chicken is very tender.
Lift the chicken from the pot, and cool.
Remove the skin, and take the meat off the bones.
Prepare the 2 1/2 cups of finely chopped chicken.
It is preferable to use white meat only.
Combine all the ingredients for the chicken salad except mayonnaise.
Toss well to distribute seasoning.
Bind with mayonnaise to desired consistency.
Add more salt if desired.
(One stewing chicken will yield considerably more meat than is required for the sandwiches.
Using cut-up chicken portions is an alternative, but the meat will not be as tasty.
Another alternative is to use the rest of the meat for chicken salad which can be served on another occasion.
For chicken salad served on lettuce, double the quantities in the chicken salad given here, chop the chicken and celery larger, and sliver the almonds.
You may also increase the quantity of celery.
Decorate with slices of hard-boiled egg and capers to taste.)