Beaman Family, Meats
Slowly cook frying chickens in heavy pan on top of stove without water.
Cool.
Discard skin and bones.
Cut chicken across grain with kitchen shears.
Salt to taste.
Add a little bit of defatted broth.
Chill (or freeze).
Add 1/3 as much chopped celery as chicken.
Sprinkle with lemon juice and black pepper.
Add chopped almonds or pecans (if desired).
Stir in mayonnaise.
Keep chilled.
Aunt Jean’s Chicken Salad, though served hundreds of times through the years, was never more appreciated than after the family overnight hikes up Mt. LeConte. We were tired and hungry upon our return to the “Cabin on the Creek”. After soaking our tired feet in LeConte Creek, Aunt Jean would serve the hikers plenty of chicken salad, homemade applesauce (made from Summer Transparency apples), and Angel Biscuits. Having enjoyed a wonderful meal, we all returned to our homes – still tired, but never hungry.