Chicken Salad for Twenty People
This classic chicken salad recipe, perfect for a crowd, offers a rich and satisfying flavor profile with a creamy texture. The combination of tender chicken, crisp celery, and a tangy dressing creates a refreshing and comforting dish. Serve it on lettuce leaves or in individual portions for an elegant presentation, garnished with olives for a delightful touch.
Ingredients
- 2 large Large chickens (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 10 stalks Celery (Quantity estimated (not specified in original recipe))
- 6 large Hard-boiled eggs (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon White pepper (Quantity estimated (not specified in original recipe))
- 4 tablespoons Chicken fat (Quantity estimated (not specified in original recipe))
- 1 tablespoon Prepared mustard (Quantity estimated (not specified in original recipe))
- 2 teaspoons Mustard seed (Quantity estimated (not specified in original recipe))
- 2 teaspoons Celery seed (Quantity estimated (not specified in original recipe))
- 2 tablespoons White sugar (Quantity estimated (not specified in original recipe))
- 1 cup White wine vinegar (Quantity estimated (not specified in original recipe))
- 20 leaves Lettuce leaves (Quantity estimated (not specified in original recipe))
- 1 pint Mayonnaise (Quantity estimated (not specified in original recipe))
- 20 olives Olives (Quantity estimated (not specified in original recipe))
Instructions
- 1Boil the chickens in enough water to cover them. Add salt while boiling. Cook until very tender, approximately 1 hour. Remove from heat and let the chickens cool in the cooking liquid. This can be done the day before.
- 2Cut the cooled chickens into small bits, avoiding chopping. Cut the celery into 1/2-inch pieces. Sprinkle the celery with fine salt. Combine the chicken and celery, using two silver forks to mix.
- 3Rub the yolks of the hard-boiled eggs as fine as possible. Add salt, white pepper, chicken fat, prepared mustard, mustard seed, celery seed, and white sugar. Gradually add the white wine vinegar, stirring constantly until well combined.
- 4Pour the dressing over the chicken and celery mixture and toss lightly. Line a large salad bowl with lettuce leaves. Pour in the salad and garnish the top with the chopped whites of the hard-boiled eggs. Just before serving, pour the mayonnaise over the salad. Serve in individual salad dishes, lining each dish with a lettuce leaf, and garnish with an olive in the center of each portion.