Jamie Deen's Chicken Salad |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe is from Savannah Country Cooking, Paula Deen's first cookbook. Her sons, Jamie and Bobby also have some killer recipes. This one is actually served in the restaurant, The Lady and Sons. Ingredients:
1 (2 -3 lb) roasting chickens |
salt and pepper |
1 onion, quartered |
2 celery ribs |
1 cup chopped celery |
4 hard-boiled eggs, chopped |
2 teaspoons crazy salt (jane's krazy mixed-up salt) |
1/2 cup mayonnaise |
1 teaspoon lemon-pepper seasoning |
1/4 teaspoon pepper |
2 -3 tablespoons chicken stock |
Directions:
1. Place the Chicken ingredients in a large stockpot with water to cover.
2. Boil the chicken until tender; Reserve stock.
3. Remove the chicken from the pot.
4. Cool; remove skin, bones, and meat.
5. Dice the chicken and stir together with the Salad ingredients and mix well.
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