Frank's Recipes! Chicken Salad for 100

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Chicken Salad for 100

Servings: 100 Portions
Portions: 1 Cup Each

50 lb. chicken broiler-fryer, whole, thawed
9 1/2 gallon water
2/3 cup (7 oz) salt
9 bay leaves
2 1/4 gallon (12 lb) celery, fresh, chopped
1 1/8 quart (1 lb 8 oz) peppers, sweet, fresh, chopped
1 1/2 cups (8 oz) onions, dry, chopped
1 cup juice, lemon
6 1/2 cups (3 lb 4 oz) salt
6 tablespoon (4 oz) salt
1 tablespoon pepper, black
4 lb lettuce, fresh, trimmed

Wash chicken thoroughly, inside and out, under cold running water. Drain well. Place
chicken in stock pot or steam-jacketed kettle; add water, 2/3 cup salt, and bay leaves.
Bring to a boil; reduce heat; simmer 2 hours or until tender Remove chicken. Remove meat
from bones; cut into 1/2 to 1-inch pieces Cover; place in refrigerator to chill. Add
celery, peppers and onions to chicken; mix thoroughly. Add lemon juice, Salad Dressing,
6 tablespoon salt, and pepper; mix lightly but thoroughly. Cover; refrigerate until ready to
serve. Place 1 chilled lettuce leaf on serving dish; add 1 cup of chicken salad just
before serving.

NOTE:
16 lb 7 oz fresh celery AP. will yield 12 lb chopped celery.

1 lb 13 oz fresh sweet peppers A.P will yield 1 lb 8 oz chopped peppers.

9 oz dry onions A.P. will yield 8 oz chopped onions.

1 lb 8 oz lemons A.P (6 lemons) will yield 1 cup juice.

4 lb 5 oz fresh lettuce A.P. will yield 4 lb trimmed-lettuce.