Chicken Salad (from STL Today)
Chicken Salad (from STL Today)
1 whole chicken, 4 to 6 pounds
2 cups chopped celery, including leaves
1/4 cup chopped flat leaf parsley
6 tablespoons mayonnaise
6 tablespoons sour cream
4 teaspoons Dijon mustard
Salt to taste
The day before serving, heat oven to 350 degrees. Line a baking sheet with foil.
Rinse chicken inside and out, pat dry, place on baking sheet. Bake for 90 minutes until the skin is golden brown, the juices run clear and an instant-read thermometer inserted in a thigh reaches 180 degrees. Let cool a bit, then remove the skin and let cool a little more. Pull meat from the bones in large pieces, cover and refrigerate overnight.
The day before serving, mince celery and parsley in a food processor. Add mayonnaise, sour cream, mustard and salt and process until smooth. Cover and refrigerate overnight.
The day of serving, tear chicken into small pieces, removing any small bones that slipped through, and drop into dressing, stirring often to further break up chicken. If needed, stir in a touch more mayonnaise, sour cream and mustard for a soft, spreadable consistency. Refrigerate until ready to serve.
To serve Six North Café-style, make sandwiches with 1 cup chicken salad, two slices of whole wheat bread and a layer of romaine lettuce.
Yield: 6 cups chicken salad
Recipe adapted for home kitchens by the Post-Dispatch.
1 whole chicken, 4 to 6 pounds
2 cups chopped celery, including leaves
1/4 cup chopped flat leaf parsley
6 tablespoons mayonnaise
6 tablespoons sour cream
4 teaspoons Dijon mustard
Salt to taste
The day before serving, heat oven to 350 degrees. Line a baking sheet with foil.
Rinse chicken inside and out, pat dry, place on baking sheet. Bake for 90 minutes until the skin is golden brown, the juices run clear and an instant-read thermometer inserted in a thigh reaches 180 degrees. Let cool a bit, then remove the skin and let cool a little more. Pull meat from the bones in large pieces, cover and refrigerate overnight.
The day before serving, mince celery and parsley in a food processor. Add mayonnaise, sour cream, mustard and salt and process until smooth. Cover and refrigerate overnight.
The day of serving, tear chicken into small pieces, removing any small bones that slipped through, and drop into dressing, stirring often to further break up chicken. If needed, stir in a touch more mayonnaise, sour cream and mustard for a soft, spreadable consistency. Refrigerate until ready to serve.
To serve Six North Café-style, make sandwiches with 1 cup chicken salad, two slices of whole wheat bread and a layer of romaine lettuce.
Yield: 6 cups chicken salad
Recipe adapted for home kitchens by the Post-Dispatch.
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