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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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29-04-2007, 03:14 AM
posted to rec.food.cooking
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Chicken Salad, w/roasssted chicken
It's been hot here, a good time for chicken salad.
I've made mine with boiled and fried chicken, but my favorite is oven roasted. Breasts, 15 minutes on 450F, 30 minutes on 400, turn out perfect with deep golden crispy skin and tender juicy meat. I made gravy to dribble on the night we had it roasted and the next day made the chicken salad. (Saved the gravy and the bones and skin we did not eat for stock--roasted skin makes a rich stock too.) Just a little salt, lots of fresh ground pepper, celery and squeeze-drained sweet pickle cubes (Mount Olive--bigger pieces than relish and a local NC company.) I don't mind chicken salad with everything ground together, but prefer it chopped finely. Hellmann's mayo, of course! Excellent on wheat toast, good on soft bread too. 
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29-04-2007, 08:38 PM
posted to rec.food.cooking
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Chicken Salad, w/roasssted chicken
On Sat, 28 Apr 2007 21:14:19 -0400, "cybercat"
wrote: It's been hot here, a good time for chicken salad. I've made mine with boiled and fried chicken, but my favorite is oven roasted. Breasts, 15 minutes on 450F, 30 minutes on 400, turn out perfect with deep golden crispy skin and tender juicy meat. I made gravy to dribble on the night we had it roasted and the next day made the chicken salad. (Saved the gravy and the bones and skin we did not eat for stock--roasted skin makes a rich stock too.) Just a little salt, lots of fresh ground pepper, celery and squeeze-drained sweet pickle cubes (Mount Olive--bigger pieces than relish and a local NC company.) I don't mind chicken salad with everything ground together, but prefer it chopped finely. Hellmann's mayo, of course! Excellent on wheat toast, good on soft bread too. mount olive makes good pickles. your pal, blake
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