Chicken pasta salad

The fried chicken made earlier is repurposed in a pasta salad. A few pieces were eaten as fried chicken, but frankly, the coating was not all that appetizing due to the temperature of the oil dropping below 300℉ / 150℃ which caused the coating to retain too much oil. The coating was picked off,  the meat picked off and chilled, the bones broken open with pliers then cooked in water for a few hours to a broth then refrigerated.

The new replacement Kitchenaid™ immersion blender arrived today. It was purchased through Amazon using their Prime member offering with its two day delivery. The blender is the 300 watt, the largest made by Kitchenaid. They also offer a 200w and a 100w version, but I figured since I burned out two by expecting too much of them, I might as well get the sturdiest they offer. The kit comes with the full array of attachments, blender, whisk, processing bowl with base, blending beaker, lids, and unexpectedly, a washable storage bag with pockets for all of that.

The blender whipped up a mayonnaise like that *snap* using the whisk attachment, not the blending attachment.

*  one egg yolk whisked by holding the blender beaker at an angle

*  1/2 cup olive oil drizzled exceedingly slowly at first, then less slowly. 

*  2 tablespoons rice vinegar

*  1 rounded tablespoon mustard

*  1/2 teaspoon powder ginger

*  1/2 teaspoon powder garlic

*  1 teaspoon refined white sugar

*  salt and pepper

8 oz pipe rigate  pasta (large elbow with one end smashed), the second half of a 1LB box was boiled to al dente then chilled with cold water to halt the cooking.

For the salad, all ingredients combined, chicken bits, pasta, homemade mayonnaise along with three celery stalks, four discs of onion diced, about eight diced kalamata olives, feta cheese, one grapefruit with its segments halved.