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Chicken Salad a la Danny Kaye




Source of Recipe


the web


Recipe Introduction


Serving Size : 4


List of Ingredients




CHICKEN:
1 chicken -- about 3 1/2 lb.
1 cup sliced onion
1/2 cup sliced carrot
1 small leek -- washed
1 stalk celery -- trimmed
1 teaspoon salt
1/4 teaspoon black peppercorns
2 sprigs fresh thyme
2 bay leaves
7 cups tepid water
DRESSING:
5 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
2 tablespoons dijon mustard
1 teaspoon garlic -- finely chopped
1/2 teaspoon Tabasco sauce
1/4 teaspoon salt
1/4 teaspoon pepper
12 Boston lettuce leaves
4 fresh tarragon

Recipe



Place the chicken, breast side down, in a tall, narrow pot so it fits snugly on the bottom *. Add remaining poaching ingredients. The chicken should be submerged and the water should reach about 1" above it. Bring it to a gentle boil, cover and let boil gently for 10 minutes. Remove the pot from the heat and set aside to let the chicken steep for 45 minutes.

Remove the chicken from the pot and place on a platter to cool for a few mintues. (The stock can be strained and frozen for up to 6 months for use in soup). Pick the meat from the bones, discarding skin, bones and fat. Shred the meat with your fingers, following the grain and pulling it into strips. (The meat tastes better shredded than diced with a knife.)

DRESSING: Mix together all the ingredients in a bowl large enough to hold the chicken.

ASSEMBLE: Add chicken shreds to the dressing and mix well Arrange lettuce leaves in a nest around the periphery of a platter. Spoon the room temp chicken salad into the center and sprinkle with the tarragon leaves and serve.

* If you don't have a tall, narrow pot, use the narrowest you have and put the chicken in breast down. You will have to add more water to cover the chicken.