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Chicken Salad

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats			100	Servings

INGREDIENTS

9 1/2	ga	WATER
60	lb	CHICKEN;WHOLE FZ
12	lb	CELERY FRESH
1 1/2	lb	LEMON FRESH
4	lb	LETTUCE FRESH
1 1/2	c	ONIONS DRY
1	tb	PEPPER BLACK 1 LB CN
1 1/2	lb	RELISH PICKLE SWEET
9		BAY LEAVES
1 1/2	qt	SALAD DRESSING #2 1/2
3	tb	SALT TABLE 5LB
1/3	c	SALT TABLE 5LB

INSTRUCTIONS

1.  WASH CHICKEN THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER.
DRAIN WELL.  REMOVE EXCESS FAT.
2.  PLACE CHICKEN IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT,
AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 1/2 HOURS OR UNTIL
DONE (180 F.).
3.  REMOVE CHICKEN. REMOVER MEAT FROM BONES; CUT INTO 1/2 TO 1 INCH PIECES.
COVER; PLACE IN REFRIGERATOR TO CHILL.
4.  ADD CELERY, PICKLES AND ONIONS TO CHICKEN; MIX THOROUGHLY.
5.  ADD LEMON JUICE, SALAD DRESSING, SALT AND PEPPER; MIX LIGHTLY BUT
THOROUGHLY. COVER; REFRIGERATE UNTIL READY TO SERVE.
6.  PLACE 1 LETTUCE LEAF ON SERVING DISH; ADD 1 CUP (2-NO. 8 SCOOP) CHICKEN
SALAD JUST BEFORE SERVING.
NOTE:  1.  IN STEP 4:  16 LB 7 OZ FRESH CELERY A.P. WILL YIELD 12 LB
CHOPPED
CELERY, 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ CHOPPED ONIONS.
NOTE:  2.  IN STEP 5, 1 LB 8 OZ LEMONS A.P. (6 LEMONS) WILL YIELD 1 CUP
JUICE
NOTE:  3.  IN STEP 6, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.
Recipe Number: L15100
SERVING SIZE: 1 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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