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- Hey, y'all, Jamie Deen, and I'm here in The Chicken Box,
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and I'm happy to have y'all today.
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We're doing some of our tried and true,
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and the Lord knows over the last seven weeks
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how much chicken salad have I made.
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So I'm gonna make one today for y'all.
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It's really easy, and y'all know me well enough
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to know I'm not a real measurer when I'm cooking,
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but I'ma try to measure for you today.
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I have 24 boiled eggs that I'm gonna start with.
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And I have four quarts of chicken that we've roasted.
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And this is seasoned.
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It's a pretty good tip for you to season your chicken
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before you cook it for your chicken salad,
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'cause it's gonna get a lot of flavor cooked into it.
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It's a lot easier to cook it in than mix it in.
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So I'm gonna take my four quarts of chicken to my 24 eggs.
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Believe it or not, this'll be gone in just a day or so.
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I got a big cooler to fill up every day, y'all.
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I love texture and colors in all my food
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more than anything else,
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so I'm putting four cups of celery in here.
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Now who can tell me my secret with celery?
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Leave the leaves in it.
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Leave the leaves with your celery,
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because look how pretty this is.
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All these green leaves in there.
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Listen, don't buy the celery hearts, buy the whole celery,
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and then all the leaves that are on it,
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the outside of the leaves are gonna be
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really mature and rough,
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but those inside leaves are perfect.
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So when you start to cut 'em into strips to chop it up,
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leave all your green leaves on the inside in there,
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and it'll really brighten up your salad.
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I'm gonna put some lemon pepper in.
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I have no idea how to measure, y'all.
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See, I'm gonna start with-
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This is the funniest part
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is me trying to read the writing on-
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Can y'all help me with that?
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I'm gonna start with a teaspoon.
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Lemon gives it a little brightness that I really like a lot.
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I think I might shake a little bit more on there,
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so I'm gonna do two teaspoons of lemon pepper.
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And I like my black pepper too.
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So I'm gonna do one teaspoon.
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I think I'm gonna do one more.
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Two teaspoons of black pepper.
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And Jane's Krazy salt is a seasoning
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that I've been going to for over 35 years.
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This was what we started with
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and this is what I like to use.
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I'm gonna go two more teaspoons of this.
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So two, two, two, that's pretty easy.
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And to this, I'm gonna mix in two cups of mayonnaise.
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It could be 12 cups before I'm done,
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but I'm gonna start with a small amount
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that I know is not gonna mess up my recipe, so two cups.
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Gonna kind of spread it around, get a feel for it.
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This is a good time for you to taste what you're cooking.
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So even though it might not have enough mayonnaise in it
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and I'm probably gonna have to add some more in here,
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it's a good time for me to taste
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and see if anything needs to be adjusted.
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See, I've got 24 eggs
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that are sitting down there on the bottom.
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It's gonna soak up a lot of flavor,
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and it's gonna just soak up that mayonnaise like crazy.
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So I'm gonna go two more cups of mayonnaise, I think.
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This is a good place.
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Let's take a quick break.
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My mayonnaise is behind Theresa, so I'll be right back.
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Now, as I'm looking at this,
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I'm not too unhappy with it and I don't want it too wet.
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(measuring cup tapping)
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So I started with with two cops.
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I'm just gonna add one more cup to see.
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Y'all, let me tell ya, poor Theresa,
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she said, "What time can I come down
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to The Chicken Box and film, Jamie?"
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I said, "Oh, 10:00, 10:30.
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No problem, Friday's no problem, Fridays."
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It is far past 10:30 right now,
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and Theresa's been standing around here
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all day waiting on me,
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and we are very thankful
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that it has been a busy day in The Chicken Box,
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and I needed to make chicken salad so it all worked out.
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This is perfect for me.
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I don't want it any more wet or any more dry than this.
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I like it to kinda keep itself together.
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Man, that looks good.
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Very happy with that.
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All right, now $100 for anybody that can guess
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how many teaspoons of chicken salad I've eaten today?
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You better start over 20.
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This is all I do is eat stuff one bite at a time.
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I'm so full. (scoffing)
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I gotta test it again.
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It's not as easy as it looks.
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(clapping hands) Hot dog.
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Got it the first try.
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I don't want any more salt in it.
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I don't need any more mayonnaise in it.
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Now this flavor is perfect for today.
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If I'm not able to get to some of this until tomorrow,
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I'll take this outta the cooler
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and I have to bring it back to life.
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So I'll add a little bit of mayonnaise,
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it may need a little bit more seasoning,
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but I think we hit it today.
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This is the chicken salad, y'all,
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that started the whole thing.
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And now here I am in The Chicken Box, hot, running late,
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and I just made Theresa wait all day to film this video,
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so I hope you like it.
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This is The Chicken Box.
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See you in the kitchen.
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(Paula imitating chickens)
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(Paula imitating chickens)
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- [Paula] Who wants some chicken?
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Who wants some chicken?
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We can offer y'all a medium chicken or a big chicken.
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Which one y'all want?
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(Paula imitating chicken)
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Where'd that little girl go?
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Where'd that little girl go?
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- [Customer] She's right behind you.
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- [Paula] Did she run from me?
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- [Customer] She's behind you.
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(Paula imitating chicken)
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Eddie. - [Customer] She's behind you.
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- [Paula] I think they chose Michael.
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I think they chose the big chicken.
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- [Customer] The big chicken?
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(Paula and customers laughing)
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(customers applauding)
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- Hey, y'all, it's Paula Deen.
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Now if you enjoyed this video,
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be sure to like it and click the subscribe button,
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as well as the notification bell
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to be alerted when I post a video.
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Love and best dishes, y'all.
