Pressed Chicken Sandwich Filling

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 156.4
  • Total Fat: 7.3 g
  • Cholesterol: 56.6 mg
  • Sodium: 882.1 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 16.6 g

View full nutritional breakdown of Pressed Chicken Sandwich Filling calories by ingredient
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Looks like a lot of work, but worth it. Looks like a lot of work, but worth it.
Number of Servings: 8


    1 3 lb. chicken, cut up
    8 c. water
    2 celery stalks, cut up
    1 carrot, sliced
    1 med. onion, quartered
    2 parsley sprigs
    2 tsp. salt
    1/4 tsp. pepper
    1 bay leaf

    1/2 c. mayonnaise, reduced fat
    2 T. pickle relish
    1 T. onion, minced
    1/2 c. chicken broth
    1 tsp. prepared mustard


Place chicken in large pan or dutch oven; add water to cover. Add celery, carrot, onion, parsley, bay leaf, salt, and pepper. Cover and bring to boil. Reduce heat & simmer for 1 hr., or until done. Then remove chicken from pan & set aside. Strain the broth, discarding the vegetables & bay leaf. Cool broth & remove fat that forms on top. When chicken is cool enough to handle, pull chicken from bones, discarding bones & skin. Cut chicken into pieces & place in food processor. Add relish & minced onion. Process. Add the mayonnaise,mustard, and a little broth. Process. Additional salt may be added. The mixture should be almost dry, but not crumbly. Refrigerate until ready to serve. Makes 8 servings of about 1/3 cup each.
Note: Broth may be frozen & used later as a base for soup.

Number of Servings: 8

Recipe submitted by SparkPeople user CALICOGOBYE.

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