rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox posting in [community profile] subtlehouse
Note: This looks like a quick recipe, but poaching and chilling the chicken takes a full hour. To speed things up, use chicken you've already cooked. Then it's just a matter of chopping stuff up, whisking the dressing, and tossing it all together. Items and instructions in brackets are only used for the poaching and can be skipped if you're using cooked chicken.

Ingredients

[2 lb chicken breast cutlets] or 4 cooked chicken breasts
[6 cups unsalted chicken broth]
[2 tsp dried tarragon]
1 Gala apple (or other sweet-tart mid-size variety)
3 ribs celery
0.5 c slivered almonds, toasted
0.375 c currants
1 Tbsp chopped fresh flat-leaf parsley
0.25 c mayonnaise
0.25 c dijon mustard
0.25 tsp freshly ground black pepper
Juice of 1 lemon, or 2 Tbsp bottled lemon juice (but fresh is much better)

Equipment

[Medium-size or large pot with snug lid]
[Instant-read thermometer]
[Stove (1 burner)]
[Baking sheet]
[Paper towels]
Measuring cups and spoons
Knives and cutting boards
Mixing bowls

Instructions

0) Mise en place. Gather your ingredients and tools. [Line a baking sheet with paper towels.] If your slivered almonds are raw, toast them.

[1) Poach the chicken. Pour the chicken broth into the pot and stir in the tarragon. Add the chicken. Heat over medium heat until broth temperature reaches 170F (if the broth was cold/refrigerated to start with) or 175F (if it was room-temp). Turn off the heat and put the lid on the pot. In 15 minutes, check the chicken temperature. If it's at 165F, you win! If it's not quite there, bring the broth back up to 170F, turn the heat to low, and check the chicken every few minutes until it's cooked through. Remove it to the towel-covered baking sheet and chill it in the fridge for 30 minutes.]

2) Prep the other ingredients. While the chicken is chilling, dice the celery and apple, chop the parsley, and measure out and unstick the currants. Whisk together the lemon juice, mustard, mayonnaise, and black pepper.

3) Make the salad. When the chicken is cold, chop it into half-inch pieces. Toss everything together in a large bowl. Chill for another 15 minutes before serving.

4) Serve and store. The salad can be eaten on its own, wrapped in lettuce or a wrap/tortilla, or served on sandwich bread. Store in the fridge.

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