Being not at all in the mood for cooking anything serious this weekend, I purchased two grilled chickens at a place on Ibn Gvirol Street in Tel Aviv, the chickens sprinkled over nicely with paprika, coarsely ground black pepper and salt before being grilled. After letting the chickens cool, skinned them (reserving the skin and excess fat for later use), and removed all of the meat from the birds, that cut into medium-sized chunks. Tossed those together with coarsely chopped celery, salt, pepper, a bit of cumin and home-made mayonnaise and then, by heaven crisply fried bacon, that broken into bits and sprinkled over all.
The whole then distributed between thick slices of challah and devoured with an enormous amount of pleasure. As to the chicken wings (purchased about two dozen more than two birds would provide), those will be converted into spicy buffalo wings tomorrow. And if I have the energy, the skin and fat will go into schmaltz and grebenes.