Saturday, December 13, 2008

Chicken Salad

One of the things that I cook is chicken salad that people talk about all of the time. I usually make about 5 pounds of it at a time. If I make it for the family, it is gone in about 4 days. If I make it for a church potluck, it disappears in the first round of eating fairly quickly.

I have learned a couple of things about preparing it. My recipe is not very different from everyone else's recipe. The biggest difference is how I prepare the chicken. I either grill it or cook the chicken using the beer can chicken method. I have used white wine in the beer can chicken method or chicken stock with a little garlic. No matter what I use, the flavor penetrates the meat and it is more flavorful. Most will poach cook the chicken. I find the grilling or beer can chicken methods add more flavor to the chicken meat and makes the whole salad more flavorful.

The other thing is that I use the whole chicken. White meat and dark meat are used. The flavors of both meats compliment one another. Besides, when you get a deal on chickens, you should take advantage of it and use the whole chicken.

The recipe that I use has been modified. My dad used this recipe, but I added a few things to it to make it mine. I am sure my daughter will build upon my recipe and make it hers.

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