Directions for: Kylling with Potato Salad
Ingredients
Kyllingcup canola oil
1 cup celery, chopped
1 cup onions, chopped
1 tsp poultry seasoning
cup dried apricots, slivered
2 cup chicken stock
2 cup fine bread crumbs
cup walnuts, coarsely chopped
2 eggs, beaten
1 tsp salt
1 tsp pepper
3 small roasting chickens, halved
Potato Salad4 cup cold boiled potatoes, fincely diced
1 large Kosher-style dill pickle, finely diced
4 Tbsp mayonnaise
cup green onions, finely sliced
tsp salt
tsp pepper
Directions
Kylling1. Preheat oven at 375 degrees Fahrenheit.
2. Saute onions and celery in canola oil over medium heat for approximately 5 minutes.
3. Stir in poultry seasoning and apricots, then add chicken stalk.
4. Cover and let simmer for 3 to 5 minutes, until apricots are plump.
5. Transfer mixture into mixing bowl along with bread crumbs, walnuts, eggs and salt and pepper.
6. Mix all ingredients together and then divide into six equal portions.
7. Cut chicken into halves by cutting through the backbone straight through the breast bone.
8. Place on the baking sheet stuffed side down and repeat till all halves are stuffed.
9. Brush the skin of the chicken with canola oil and season with a little salt and pepper.
10. Bake for 45 minutes or until golden brown and juices run clear when pierced.
Potato Salad1. Boil potatoes the night before and refrigerate overnight.
2. Finely dice potatoes and pickle and squeeze a little of the pickle juice out.
3. Place green onions in a large mixing bowl along with potatoes, pickle and all the remaining ingredients.
4. Mix all ingredients well, chill and then serve when needed.
5. Garnish with finely sliced green onions.
See more: Potatoes, Salad, Chicken