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Recipe: Double Chicken Salad

tim.d.chin

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kyle.ray.hughes

This was 💣

proteus.sigma

If I've got some of the Ultimate Chicken Bouillon on hand, how much would you recommend adding in place of the bouillon powder? Or would the added liquid volume (and possibly the gelatin) throw things off?

tim.d.chin

I haven't tried this, but the emulsion in this recipe is quite stable, so I'd bet that mixing in up to a full cube of room temperature/cold chicken bouillon would be possible. Here's what I would try: Whisk a cold/room temperature 1/3 cube of chicken bouillon (~12g) into the dressing (This equates to roughly 1 tablespoon of added liquid). Taste and add more bouillon if the chicken flavor isn't quite where you want it. If the sauce is too thin, then add a little more of the chicken fat mayo to keep the sauce at the proper consistency.

Good luck!