1 pound chicken drumettes
1 cup fresh celery
8 slices bacon
2 cups chopped onions
1 cup chopped celery
4 eggs
2 (8 ounce) cans chicken broth
1 cup mayonnaise
1 cup dry ranch dressing mix
1 cup chicken broth
Place drumette and celery in a bowl and squeeze lemon juice over. Cover, and refrigerate at least until vinegar has reduced.
Arrange bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet to paper towels. Place drumettes in skillet. Cook bacon 5 minutes, before flipping drumettes. Serve drumette with celery and celery dressing. Garnish top of drumette with celery bacon strips.
In a mixing bowl, whisk together mayonnaise, ranch dressing mix, broth, celery strips, chicken scraps and lemon juice. Fold into mayonnaise mixture and serve drumettes.
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