Recipe By: N. Jay Sorensen, RD
Serving Size: 8 Preparation Time: 0:30
4 pounds whole chicken
4 stalks celery — chopped, Large
2 medium onions — chopped, large
3 cloves garlic — halved
1 tablespoon salt
2 each bay leaf
2 tablespoons black peppercorns
4 stalks celery — chopped, small
1 medium onion — chopped, small
1 cup lite Mayonnaise
salt and white pepper — to taste
Place the chicken in a large stock pot, add chopped vegetables, seasoning and cover with cold water. Bring to the boil, simmer for 30 minutes or until there is no blood is visible near the bone. Remove from heat and let cool in the water. Remove chicken and strain remaining liquid. Reserve liquid to use as chicken stock. Remove skin and debone removing all gristle. Cut chicken into 1″ cubes.
In a large mixing bowl, mix chicken cubes, celery, onions, mayonnaise, salt and pepper. Serve cold with toast.