1 (2 pound) whole chicken, cut into 3/4 inch pieces
1 large onion, diced
2 tablespoons Worcestershire sauce
2 tablespoons salmon, diced
3 tablespoons black pepper, diced
2 tablespoons prepared horseradish
2 teaspoons chicken bouillon granules
2 teaspoons dried minced onion
1 tablespoon fresh lemon juice
2 tablespoons olive oil
Place chicken pieces in three shallow rinses of water. Cover with plastic wrap and refrigerate overnight.
Place chicken pieces in shallow rinses of water. Cover and refrigerate overnight.
Place onion mixture in pan, and place the chicken over the onion mixture in the pan.
Beat salmon mixture in large bowl. Add 1 cup lemon juice and 1/2 cup olive oil. Mix gently until evenly coated.
Cover, and refrigerate overnight. Serve chilled.
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