The holidays are coming, and if your like me you will be entertaining. This recipe is great for finger sandwiches for birthday parties or baby showers too.
1 Perdue Oven Stuffer Roaster
1 medium onion
6 medium dill pickles
6 boiled eggs
1 tsp. salt
1/2 tsp. pepper
1 tsp garlic powder
2 bullion cubes
1 30 ounce jar Hellman's or Kraft real mayo
Boil the oven stuffer roaster in a large pot with the onion, salt, pepper, garlic powder and bullion cubes until it falls off the bone. Broth can be keep for soup.
Remove the chicken from the pot and allow to cool for 10 minutes. Remove the skin and debone the chicken while it's still warm. Chop the pickles, eggs and a small onion to add to the chicken salad. Place the warm chicken in a chopper and finely chop. Thoroughly mix the ingredients with the chopped chicken in a large bowl by hand. Next add 1 teaspoon to 1 tablespoon of sugar. Add a little salt and pepper to taste. Add in 3/4 of the jar of mayo and mix thoroughly with a spoon. Chill overnight and add the remaining jar of mayo.
Spread mixture on party rolls and enjoy.