Nanas Chicken Salad Food

NANA'S CHICKEN SALAD

Steps:

• For poaching the chicken, fill a medium-size pot with the raw chicken and add the broth, salt, pepper, and garlic powder making sure the chicken is covered. Turn the heat to medium-low.
• p id="instruction-step-2″>2. Bring the liquid to a low simmer, cover the pot and poach the chicken for about 20 minutes or until completely cooked through (center should be 165 ° and the juice clear). Make sure it stays at a low simmer and not a boil. While the chicken is cooking, cut up and measure out the salad ingredients and put in a large bowl.
• ="instruction-step-3″>3. Using tongs or a slotted spoon remove the chicken onto a cutting board. Discard or save the broth for another use. Let the chicken cool slightly.
• nstruction-step-4″>4. Once cool enough to handle, chop or shred the chicken and place it in the large bowl with the other ingredients. Taste and add any ingredients as preferred.
• ruction-step-5″>5. Put in the fridge for at least an hour or more so that the flavors can come together. Serve on croissants, bread, toast, lettuce, or with crackers on the side

NANA'S CHICKEN AND DUMPLINGS

Steps:

• Place chicken pieces in a large nonstick* pot and cover with 2 qts of water.
• Add bay, seasoning salt, boullion, pepper and poultry seasoning.
• Bring to a boil then reduce heat and continue boiling, skimming off the chicken fat as it rises to the surface.
• When chicken is fork tender, remove all pieces from the stock to cool.
• Bring the stock to a rolling boil.
• While chicken is cooling, flour a surface for rolling out biscuits.
• Roll each biscuit out until it doubles in size.
• Cut each biscuit into 4 strips with a sharp knife.
• Drop one at a time into the boiling stock.
• Repeat until all biscuits are added, stirring after each biscuit is added.
• Remove and discard all skin and bones from cooled chicken and tear meat into bite sized pieces.
• Return deboned chicken to the pot with the dumplings and lower heat.
• Simmer for 10 more minutes, stirring frequently.
• *Monitor heat and stirring closely as the stew can burn on the bottom. A nonstick pot works very well but a regular pot requires closer supervision.