Ingredients
10 pounds Chicken breasts (7 lbs. cooked)
6 cups small diced celery
2 cups small diced red onions
4 cups mayonnaise
1/2 cup tarragon reduction
1 table spoon dry mustard
Directions
- Cook Chicken in a parchment & tin foil cover hotel pan to 165° or more for 1 1/2 hours.
- Cool properly. Once cooled, shred or dice 1/4 dices.
- In a large bowl, whisk together mayonnaise, spices & reduction. Add chicken, celery & red onions. Mix well.
Tarragon Reduction
- 6 cups of dried tarragon
- 3 cups of red wine vinegar
- 3 tablespoons of minced garlic
In a sauce pan, add all ingredients. Bring to a simmering reduce until all liquid is evaporated. Stir often so it doesnt stick to the pot. The shelf life is 2 months on the reduction.
Average Yield: 11.88 pounds