Summary

Ingredients

• 2 kg chicken thighs
• 1 bunch soup greens
• 1 bay leaf, divided
• Pepper, a few crushed grains
• 1 tablespoon salt
• 4 pickled cucumber (s), finely diced
• 1 onion (s), medium-sized, diced
• 4 egg (s), hard-boiled, peeled and diced
• 1 cup sour cream
• 0.5 liter ½ chicken stock, defatted
• 1 apple, sour, peeled and diced
• 1 tablespoon lemon juice to drizzle over the apple
• salt and pepper
• nutmeg

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Instructions

1. Put the chicken thighs (or 2 small roast chickens) with soup greens, bay leaf, pepper and salt in cold water and cook until the meat can be easily removed from the bones. Take the chicken legs out of the stock and let them cool. Strain the stock and let it cool down.
2. Put the prepared cucumber, onion, eggs and apple (drizzled with lemon juice!) In a large bowl (with lid). After cooling, remove the skin from the chicken and detach it from the bone. Also cut into small cubes and add to the bowl. Season with salt, pepper and nutmeg. Mix well. Then add the sour cream and about half a liter of defatted poultry stock and mix well again. Put the lid on the bowl and let it steep for at least a day. Season again to taste. The longer the salad goes through, the better it tastes.
3. Serve with baguette or toast.
4. This salad recipe comes from my mother, who didn`t like the 50s potato salad with bockwurst on Christmas Eve and neither did any sweet chicken salad. And pineapples, mandarins etc. did not exist in the GDR anyway, so the recipe consists of the simple and always available ingredients. Which was very important back then. And today it is one of the few dishes that still taste good to us, and not just for Christmas!