John Myers
Ingredients for 3 servings:
- 1 soup chicken
- 1 jar asparagus tips
- 2 tbsp dill tips, dried or fresh
- salt and pepper
- 1 ½ liters vegetable broth
- 1 jar mayonnaise or Miracel Whip
- some milk
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes
Cook the chicken in the vegetable broth for about 2 hours until tender. Then let it cool slightly and remove the meat from the bones. Discard the skin and bones, and shred the meat slightly. Drain the asparagus tips and add them to the chicken. Add dill to taste and mix. I prefer 2-3 tablespoons of dried dill tips; the dosage may be slightly different for fresh dill. Add about half a jar of mayonnaise or Miracle Whip, thinning with a little milk if necessary. Gently toss the salad and season with salt and pepper.
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