Chicken Pineapple Salad
Chicken Pineapple Salad is an impressive dinner. Made with 5 to 5 1/2 lb. ready to cook roasting chicken, 2 large carrots, pared and cut into 1-inch pieces, 2 stalks celery, cut into 1-inch pieces, 1 large onion, sliced and 1 tsp. salt, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Remove giblets and neck from chicken, then rinse chicken well under cold water.
Place chicken, breast side down, in an 8-quart kettle.
Add carrots, cut up celery, onion, 1 teaspoon salt, the bay leaf and 1 quart of water.
Bring to boiling over high heat. Reduce heat; simmer, covered, for about 2 hours, or until chicken is tender.
Let stand, uncovered, and frequently spoon broth over chicken for 1 hour, or until cool enough to handle.
Remove meat from bones in as large of pieces as you can.
Pull skin from chicken.
Cut chicken into 1/2 to 1-inch chunks.
Chill.
π· Perfect Pairings
Complete your meal with these
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