by Note: This recipe is the one I use for parties and it make A LOT of chicken salad. Most of the amounts are estimated. I’m pretty sure its all there. I do not have exact amounts. This written off season off the top of my head. I will revisit if I missed anything. Pretty sure this is it.
- 3 7-8 lb Oven Stuffer Roaster
- Rib Rub – https://recipes.thewolfmans.com/?p=16
- 2 Cups shaved carrots, about 2 inches in length
- 2 Cups Chopped Celery
- Scallions
- 2 lbs Bacon
- 16 oz Almond Slivers
- Mayo
- Sour Cream
- Apple Cider Vinegar
- Old Bay
- Salt
- Pepper
Rub the Chickens inside and out and smoke at 225 for 4ish hours. While the chickens are smoking, shave carrots. I make small thin slivers, about an inch or two. Chop celery and scallions small dice. Put all veggies in separate containers and set aside in the fridge. Cook bacon crispy and remove from pan. Roughly chop and sret aside to cool. In some of the bacon grease, toast the slivered almonds. DON’T BURN THEM!. Remove from pan onto some paper towels and allow to cool.
When the chickens are done, I advise to let cool a little. Strip all meat off the bones and rough chop removing the nasty little tendons and such. Let cool completely!
Combine mayo and sour cream until one isn’t over powering the other. Add apple cider vinegar. The vinegar will fade so add more than you think you need. Once completely conbined, add salt, pepper and old bay. The sauce should look VERY SLIGHTLY pink with black and red specs.
This is VERY IMPORTANT, DO NOT CONTINUE UNTIL EVERYTHING IS COOL!
In a very large container, add chicken, celery, carrots, scallions, bacon and almonds. Use your hands to combine well. A little at a time, add the sauce, again, use your hands to combine. I add a little more sauce then I think I need. Refrigerate for 4-6 hours to overnite.
NOTES: When I make this for parties, it makes A LOT. I usually go thru 2 jars of mayo and 2 16 oz containers of sour cream. This is an estimation for 3 oven stuffer roasters. I may not use both jars of mayo or both containers of sour cream. I also may use a little more of either. Same with the spices and vinegar. It’s completely done by taste.
This will get smokier as it sits. It may not taste smokey the day you make it. The 6 hours to overnite will make a huge difference.,
