Chicken Salad Sandwiches

Chicken Salad Sandwiches

3 Whole Chicken Breasts (about 4 1/2 pounds), on the bone with skin
3 Teaspoons Coarse Salt
1 Teaspoon Freshly Ground White Pepper
1/2 Teaspoon Celery Salt
1/4 Cup Celery; Diced
2 Tablespoons Olive Oil
2/3 Cup Mayonnaise
2 Tablespoons Chopped Tarragon Leaves
8 Slices White Bread or Crossaints

Directions:
Heat oven to 325 degrees.  Season the chicken breasts with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.  Drizzle breasts with oil to coat completely.  Place ina 9 by 14 inch glass baking dish.  Transfer to oven and bake until the flesh if firm an the juices run clear when pierced with a two pronged fork, 60-75 minutes. 

Remove from oven and let the chicken cool completely, about 20 minutes.  Remove and discard the skin.  Remove the meat in one piece from bone, or in as large pieces as possible.  Discard the bones or reserve them to use for stock. 

Cut chicken into large bite size pieces and place ina medium size bowl.  Add celery, mayonnaise, celery salt, tarragon, salt & pepper.  Stir well to combine without breaking up the chicken.

Cover 4 slices of bread with a mound of chicken.  Cover with remaining slices of bread and serve. 


Serve with Chips & Pickles