What are you cooking?

[WeezyBengal]

(07-31-2015, 02:41 PM)fredtoast Wrote: That looks delicious, but a little dry for my tastes.  Definitely needs some sort of sauce.  What kind of cilantro sauce were you going to make?  

I bake large amounts of chicken and save the stock.  When it cools all the heavy fat rises to the top and can be removed.  Then I cook down (reduce) the stock and freeze it to use in sauces and/or gravy.  I even use it in my chicken salad.  Since it gels when it cools it keeps the chicken salad from breaking down and getting liquidy in the fridge.  I use fat free or low fat salad dressing and that stuff will break down into water if you refrigerate chicken or tuna salad made out of it.  But if you add some reduced chicken stock it keeps it in a perfect consistency.

I have tried tuna and chicken salads at home, but just cant get them to taste as good as what I get at other places. Ive REALLY been trying to like canned tuna (I buy the good stuff, organic wild planet) but I just don't think its for me. 

I also buy canned chicken (again I buy the good stuff, organic) and I just cant get it turn out to be anything fantastic. I usually throw chicken, red onion, celery, salt, pepper, mayo, some dijon mustard, and olive oil in the food processor and thats about it. Again, its good but nothing fantastic. 

There's a place here in Mason called Chef's Cafe (a little deli) that has phenomenal chicken salad. I just want to know how they do it...