[identity profile] annewashere.livejournal.com posting in [community profile] df_recipes
Chicken Salad Recipe (crossposted to my journal)

You will excuse my recipe writing, which is rambling and unnecessarily conversational.

You will need:

Chicken. 4 cups when diced? Ish? Which is inconveniently more than one pound and less than two of boneless chicken. Boneless/skinless is more convenient for this sort of thing, but whatever. The amount isn't all THAT important.
Scallions, Green Onions, Spring Onions, whateverthehell. Four of them. Or so.
Celery. I think... 3 stalks?
A normal cooking onion.
Chicken Broth. About four cups.
Fresh thyme. A bunch of sprigs. The number is not important.
Chervil. A bunch of it. 1-2 tablespoons?
Mayonnaise. One heaping cup.
Dijon Mustard. I recommend Kozlik's! :) 1 heaping teaspoon. Or so.
1/2 lemon
Salt
Pepper
About three hours before you want to eat.

You must then do the following:

Poach the chicken. For those like me (before this recipe) that were all "poaching, WUT", here is how I poach the chicken. This affects the taste of your chicken salad goal, so do it this way. Throw the chicken into a pot, along with an onion (cut in half, don't bother peeling it) and a stalk of celery, a bunch of fresh thyme, and cover all of that with chicken broth. Bring it to a boil on your stovetop, then cover it, reduce the heat to lowish, and leave it not quite simmering for 20 to 30 minutes. Then take off the cover, turn off the heat, and leave it again for 30 minutes. Take out the chicken and let it cool.

Dice it into .5 inch pieces.

Chop up the rest of the celery and the scallions, and then toss with the chicken. Shake a bunch of chervil (or if you want it to taste like some other mild herb, whatever you want, but it won't be MY chicken salad and on your own head be it) and a teensy bit more thyme, but not a lot because too-thymey chicken salad isn't good. Toss again.

Put the heaping cup of mayo into a bowl, squeeze out the juice of the half of lemon on top, throw in the dijon, and whisk it together. Put in salt and pepper until it tastes good. More salt tastes good! I promise! None of these wimpy pinches! Don't pour it on, either, I'm just saying. Do not be afraid of the salt.

Pour the stuff in the bowl on top of the chicken/celery/scallion/herb stuff you mixed up earlier, and mix. If it's too dry put more mayo in.

Put it in the fridge for one hour! One! Hour! No eating it before that. It stays good for a few days in the fridge as well, so this is a really good make-ahead meal. I abuse this mercilessly when we have guests.

This recipe scales up and down well. Best with tomatoes on the sandwich. Unless you don't like tomatoes.
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Darkfriend Recipes

August 2010

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