Chicken Salad

Audrey Simpson, DHS

  • 1 large hen
  • 1 stick celery, chopped fine
  • 2 hard-boiled eggs
  • 4 sour pickles
  • 1 cup chicken broth
  • 2 Tbsp mustard
  • Salt and pepper to taste
  • Mayonnaise

Boil hen until it begins to tender. Add salt and pepper. Debone chicken. Add 1 cup chicken broth, then celery, eggs and pickles. Let stand in refrigerator until chilled thoroughly. Add mayonnaise to taste.

Serve on lettuce leaves.

Serves 8.





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