- Foodie, Formerly Fat - http://foodieformerlyfat.com -

Chicken Salad

This is so dead simple I hesitate to call it a recipe. So I’m throwing in a bunch of other random things into this post to make up for it. See, I got your back.

First of all, did you make a roasted chicken lately? Ok, well you need leftover roasted chicken for this so go make one… I’ll wait.

You got it? Good. Now, with the leftovers you are going to make chicken salad and chicken stock. Nice. Roasted chicken, the meal that keeps on giving.

This roasted chicken is so flavorful that you won’t have to do much to flavor it when your turn it into chicken salad, and it will make pretty darn good chicken stock, too.

Chicken Salad

Leftover roasted chicken
Pinch of salt
Quick grind of black pepper

Peel all the usable meat off the chicken carcass and dump the meat into a bowl. Using your hands (make sure your hands are washed!) crush the chicken between your fingers until it is mashed into a very fine texture. (One of the benefits of using your fingers is that you can feel if there are any stringy pieces that need to be discarded.)

Add a pinch of salt, a grind of black pepper, as much or little mayonnaise as you like and mix it up.

My serving suggestion (pictured above) is just about the most delicious (and perhaps pretty) presentation for chicken salad I know. Take a Back To Nature Flax Cracker and top it with chicken salad. Top it with a thin slice of raw tomato and then a slice of fresh avocado. This is fanatically delicious in the summer when the tomatoes are super fresh from the farmers market.

Chicken Stock

3 quarts water
1 roasted chicken carcass
1 carrot, quartered
1 onion, halved
1 tsp dried sage
1 tsp dried thyme
1 bay leaf
4 black peppercorns
1 tsp kosher salt

Dump all the ingredients into a stock pot and bring it to boil. Reduce the heat and let it simmer for anywhere from 1 hour – 5 hours (in other words just leave it for as long as you’d like as long as it’s not boiling).

Turn the heat off and skim off any fat that is at the top. Strain the liquid through a fine mesh strainer and pour it into containers for storage.

It will keep in the fridge for about a week or it can freeze for a couple of months. (Just make sure before you freeze it that you leave extra room in the container for the liquid to expand when it freezes!)

Congratulations, now, you’re just like a pioneer making use of every part of the chicken!