Omelet wrote:

> In article >,
> Kathleen > wrote:
>
>
>>>Trust us, it works.
>>>There is no way, even with making stock, to cook ALL the flavor out of
>>>chicken or any other meat.
>>
>>Well, yeah, but you can come damned close.
>>
>>When my mother was in town I made a batch of chicken and dumplings using
>>a whole hen I'd gotten on sale for about three bucks.
>>
>>I cut it up, browned it briefly, then pulled the breast meat out and
>>refrigerated it to add back to the stew later.
>>
>>Sweated the remainder then made a slow simmered stock.
>>
>>I thought my mom was going to hyperventilate when I told her that I did
>>indeed mean to discard the meat from the parts I'd used to create the
>>stock, never mind that it had the flavor and texture of terrycloth,
>>which I demonstrated by having her actually taste it.
>>
>>It was edible, certainly. Nobody would have gotten sick from consuming
>>it. But it had no place in the dish I was trying to create.
>>
>>Yeah, I know... Starving children in Ethiopia...
>
>
> Which is why I suggested chicken salad dear. ;-) I'd never suggest
> adding it back to the soup.
>
> I add too many other things to the salad to make it good. The meat is
> just a protein source.
>
> My recipe for chicken (or tuna) salad includes the following:
>
> 4 to 8 oz. shredded chicken meat (or drained canned tuna)
> 1 chopped roma tomato
> 1 small can minced black olives
> 2 stalks minced celery
> Light sprinkling garlic powder
> Generous sprinkling dried grated lemon peel
> A scant palmful of dried dill weed
> White pepper to taste
>
> 1/2 cup lime based mayo
>
> Mix well and serve on choice of crackers (or celery sticks or lettuce
> leaves if you are low carbing).
>
> This goes quite well in lettuce wraps. ;-d

Ooh. That sounds really good.

I take skinless, boneless chicken breasts, season them with lemon pepper
and garlic powder and smoke them on the grill with some chunks of
mesquite. When they're done I cool them down then tear them up and add
shredded carrot and homemade buttermilk dressing. Easy to make in large
quantites and tastes amazing on croissants with sprouts and sliced tomatoes.

Man, I can't wait until it's warm enough to start using the grill for
smoking again.