Dale Shipp wrote to All <=-
I have decided that I am going to shut down my BBS and connections to Fido.
I have a great appreciation for the many friends found in the FIDO
Cooking echo over the past 30+ years, especially those we have met face
to face at the echo picnics. We will welcome you to stop by and visit
any time, but I think that our days of travel are over.
I think Steve and Ruth are the only travellers left in the echo. You
will be missed, my friend. Not least your stats programme which keeps
track of the blabbermouth awards. Bv)=
Enjoy yourt remaining time on our whriling mudball.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Coronation Chicken Salad
Categories: Poultry, Vegetables, Sauces, Fruits, Nuts
Yield: 5 servings
MMMMM--------------------------CHICKEN-------------------------------
3 1/2 lb (to 4 lb) bone-in chicken
- parts
1 tb Fine sea or table salt; more
- to taste
1 ts Black peppercorns
1 Bay leaf
1 Onion
1 Cinnamon stick
MMMMM---------------------------SALAD--------------------------------
1/2 c Mayonnaise; more as needed
1/2 c Plain Greek yogurt, sour
- cream or creme fraiche
3 tb Mango chutney; more to
- taste
1 tb Madras curry paste or
- powder; more to taste
1/3 c Diced dried apricots or
- golden raisins
3 tb Fresh lemon or lime juice;
- more to taste
1/2 c Sliced almonds; toasted
1/4 c Chopped cilantro; leaves and
- tender stems
Fine sea or table salt &
- fresh ground black pepper
PREPARE THE CHICKEN: In a large saucepan or soup pot,
combine the chicken, salt, peppercorns, bay leaf, onion
and cinnamon stick. Add enough water to cover everything
by 1", and bring to a simmer over medium-low heat. Let
simmer until the chicken is cooked through, about 45
minutes to 1 hour. Let chicken cool in the broth.
Transfer cooled chicken to a cutting board, reserving
the broth for another use. Pull the meat off the bones,
discarding skin, and shred or dice the meat into
bite-size pieces.
ASSEMBLE THE SALAD: In a large bowl, whisk together the
mayonnaise, yogurt, chutney, curry paste or powder,
dried apricots or raisins, and lemon or lime juice,
mixing well. Fold in the chicken, almonds, cilantro or
scallion, and a little more mayonnaise if the mixture
seems dry.
Taste and add more curry paste or powder. (You may end
up doubling the amount; the flavors of curry pastes and
powders vary widely.) Add more chutney, lemon or lime
juice, salt and pepper as needed. For the best flavor,
let the mixture rest for at least 30 minutes before
serving. It will keep for up to 3 days in the fridge.
By: Melissa Clark
Yield:4 to 6 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... I went to a seafood rave last week and pulled a mussel.
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