Maryland Sweet and Sour Chicken Salad
Makes 18 to 20 servings
Ingredients:
3 (3-pound) frying chickens, cut up
1/4 cup sugar
2 teaspoons all-purpose flour
1-1/2 teaspoons salt
3 eggs
1 teaspoon Dijon-style mustard
1 cup water
1-1/4 cups cider vinegar
2 teaspoons butter
6 cups diced celery
1-1/2 cups mayonnaise
Salt and freshly ground black pepper to taste
Method:
Place chicken in a large pot.
Add boiling water to cover. Simmer, covered, 45 minutes to 1 hour or until chicken is tender. Cool chicken in broth. When cool enough to handle, remove and discard skin and bones from chicken.
Cut meat into bite-sized pieces; refrigerate. In a medium-sized heavy saucepan, combine sugar, flour and 1-1/2 teaspoons salt. Add eggs and mustard. Whisk until blended.
Add water and vinegar. Place over low heat. Cook 10 minutes over low heat, whisking until smooth and about the consistency of whipping cream.
Remove from heat; whisk in butter. Cool 5 to 10 minutes. Pour dressing over chicken.
Marinate in refrigerator at least 4 hours, preferably overnight. Add celery, mayonnaise, salt and pepper to chicken mixture. Toss well and serve.
0 comments:
Post a Comment