November Quilt Meeting Recipes
CHICKEN SALAD
2 medium
apples – chopped (toss with 2 tsp lemon juice to keep from browning)
4 cups
cooked chicken cut into bite sized pieces
2 cups
seedless grapes
2 cups diced
celery
6 Tbsp
chopped green onion
¾ tsp salt
½ cup
walnuts
1 ½ cups mayonnaise
½ cup whipping cream
Cook chicken and mix everything together. Chill well before serving.
Notes: I left out the salt and the walnuts. I did not fully whip the cream. I used the method below for poaching the
chicken and was very happy with the results.
However I did use boneless, skinless breasts. The recipe made enough for 12 croissant
sandwhiches with left overs.
POACHED CHICKEN FOR
SALADS
Copyright 2001 Television Food Network, G.P. All rights
reserved.
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings
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