I’m a huge proponent of using what you have on hand, so the flavor of my poached chicken always varies slightly. What follows is a skeletal recipe for tonight’s poached chicken, but add or subtract seasonings and perishables that need to be utilized in your frige and pantry.
I’m also including a recipe for chicken salad which is basically how my mom made it. It’s perfect served in scooped-out tomato shells, lettuce cups, with crackers or in a chicken salad sandwich. Boneless, skinless breasts are often on sale.
This week Meijer has bone-in breasts for 99 cents a pound. Though removing the bone requires an extra step, the bones make for a more flavorful poaching liquid. Kroger has boneless chicken breasts at $1.89 per pound with card.
The mayonnaise brand used for chicken, tuna and egg salad is hotly debated in certain circles in town. Of course homemade mayo would be the ultimate, if you’ve the time. I’ve found many locals prefer Miracle Whip to Hellman’s – that’s the flavor they grew up with. If your parents made chicken salad with Miracle Whip, I defer to them. Always.
Cabbage, stoic cruciferous of the vegetable world, conjures bitter cold winters, patched-together woolens, and hardscrabble times. Through the centuries, the cabbage has been a mainstay, relied upon by civilizations to nourish themselves through winter, as hunger taps the frosted panes. Dostoevsky refers to cabbage soup in various works, such as passages in “The Thief”: “….and, … Full recipe post »
Summer’s hit a rhythm, marching in sync to John Philip Sousa, swaying to the beat of bad-boy blues at Top of the Park. We bemoan the heat, but treasure the endless July sky, especially at dusk when the air cools, darkness descends, and fireflies dance to their own music. Summer, at least for me, also brings … Full recipe post »
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