HELLMANS MAY RECIPES

Steps:

• In a large pot place the chicken broth, water and chicken breasts, cook.
• In a food processor (or you can totally chop) chop up the green onion and place in a large bowl.
• Once the chicken has boiled completely, remove and let drain. You want to reserve the water/chicken broth mixture so keep it on the stove!
• Cut the chicken breasts in half and place in the food processor and shred. Place in bowl with green onions.
• In the large bowl pour in mayo and mix with the chicken. Now the chicken salad will be a little dry. This is the time to scoop a TBSP at a time of the water mixture. This helps the chicken not be so dry ;) I typically do 5-7 TBSP's of water, but you may need more or less depending on how big the chicken breasts are.
• Mix in salt and pepper, chill and serve. There is A LOT of pepper in the crack chicken salad. If you don't want so much pepper add less.

Steps:

• Preheat oven to 500ºF..
• Lightly grease a baking pan or skillet with lard or butter.
• Fill a sifter with flour, about 4 cups. Sift flour into a large wide bowl.
• Make a well in the middle of the flour with your hand.
• Add Lard
• Add Buttermilk
• Squish the lard and buttermilk together with your fingers until lard is in small clumps.
• Place fingers straight down into the center of the bowl and start making small circles.
• Continue to stir, in small circles, while gradually working in flour from the sides of the bowl.
• You’ll work in most of the flour but probably not all it.
• Sprinkle the dough ball with more flour and fold dough over on top of itself a time or two.
• Knead the dough only a few times until it’s fairly smooth then shape into a rectangle.
• Clean any dough off of your hands before proceeding.
• Flour both hands prior to starting to shape and form the biscuits.
• Use your fingers and pinch off a section of dough just a little larger than a golf ball.
• Roll this ball in the palms of your hands to smooth it out using slightly firm pressure at first and then lighter pressure as it becomes a bit sticky again. Try not to over work the dough at this point.
• Drop the ball back in the flour and coat lightly with flour.
• Roll the ball in the palm of your hand another second or two and then flatten it like a hamburger patty.
• Place the biscuit dough on your greased baking sheet or in a cast iron skillet.
• Sides should be touching for a softer biscuit edge or separated one inch for a crispy edge.
• Repeat the process until the dough is used up or your skillet is filled.
• Use the back of your fingers and gently press down on each biscuit.
• Place the pan of biscuits in the preheated oven and bake 8-12 minutes or until lightly browned on top.
• Use caution because the pans are hot as you remove the baked biscuits from the oven.
• Brush melted butter on top of each biscuit.
• Cover the biscuits with a clean towel and let rest for a few minutes prior to serving.
• Serve while still warm and Enjoy!