Chicken Salad

By dette

Cooling the chicken in the broth makes the meat extra-tender and gives you a great base for gumbo or soup. Cooled broth can be refregerated for one week or frozen for up to six months.
Variations on the basic recip0e can be made by adding diced apple, toasted pecan pieces, or fresh herbs to the salad.

Ingredients

• CHICKEN:
• 2 c. chicken broth
• 2 carrots, peeled and chopped
• 1 white root end of a bunch of celery, chopped
• 1 yellow onion, skin and all, chopped
• 5 black peppercorns
• 2 garlic cloves, smashed
• 1 t. salt
• 1 lemon, halved
• 5 sprigs fresh thyme
• 2 tbsp choped parsley stems
• 5 (5oz) chicken breast halves, bones and skin attatched
• SALAD:
• 1 c. finely chopped celery
• 1/2 c diced sweet pickle relish
• 3 large eggs, hard-boiled, peeled, and chopped
• 1 c. mayonnaise, preferably Homemade
• Salt and freshly ground black pepper

Preparation

Step 1

COOK THE CHICKEN. In a large stockpot over medium heat, bring the broth, carrots, celery, onion, peppercorns, garlic, salt, lemon, thyme and parsley to a boil. Cook for 20 minutes or until the vegetables are tender.
Reduce the ehat to low and add the chicken; add water if needed to cover. simmer for 30 minutes, stirring occasionally.
Remove the pot from the ehat and let the chicken cool in the broth. Separate the meat form the skin and bones. Return the bones to the broth and simmer, covered, over low heat for 20 minutes. Strain and cool the broth, reserving for another use. Spred the cooked chicken by pulling it into small pieces with your fingers. Refrigerate until ready to use.
MAKE THE SALAD:
In a large bowl, comnbine the chicken with the celery, relish, eggs, mayonnaise, and salt and pepper to taste.