MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: N.Y.T. Best Chicken Salad
 Categories: Poultry, Vegetables, Nuts, Herbs
      Yield: 4 Servings

      4 lb Chicken breasts;
           - bone-in, skin-on
      2    Scallions; into 3rds
    1/4 ts Black peppercorns
      1    Lemon; halved
    2/3 c  Mayonnaise
    1/4 c  Sour cream or creme fraiche;
           - to taste
    1/2 ts Dijon mustard -OR-
      1 ts Brine from a jar of pickles
      3    Pale green celery ribs;
           - diced 1/4"
    1/2 c  Onion; minced -OR-
    1/2 c  Scallions; fine sliced
           - (optional)
    1/2 c  Walnut or pecan halves;
           - broken into
           - bite-sized pieces
      3 tb Fresh tarragon, parsley, or
           - chives; chopped,
           - extra for garnish
           Salt & ground black pepper

  Choose a heavy pot or Dutch oven with a tight fitting lid. It
  should be large enough to hold the chicken snugly, but not much
  bigger. Fill pot about 2/3rds full with cold water, but don't put
  the chicken in yet. Boil some extra water in a tea kettle.

  Add scallions and peppercorns to water, cover and bring to a
  rolling boil. Turn off heat and slip chicken pieces into the hot
  water. If needed, add boiling water from the kettle to cover
  chicken with water by 2". Replace the lid and let chicken rest in
  the hot water for about 2 hours. Do not turn the flame back on: The
  pot will retain enough heat to cook chicken thoroughly and safely.
  To test, cut into 1 piece of chicken and check the meat near the
  bone. If it is still pink, return the pot to low heat, bring the
  water to a simmer and simmer 10 minutes more.

  Lift chicken out of the pot. Remove and discard bones, skin and
  fat. Pat the meat dry with paper towels, then cut or shred into
  small bite-size pieces and transfer to a bowl. Meanwhile, simmer
  cooking liquid until tasty, strain and refrigerate or freeze to use
  as chicken stock.

  In a bowl, whisk together juice of 1/2 lemon, mayonnaise, and sour
  cream. If using, whisk in mustard or brine. Taste and adjust the
  seasonings and thickness to your liking. Pour over chicken,
  scraping the bowl clean with a rubber spatula.

  Add celery, onion, nuts, herbs and salt and pepper. Toss gently but
  thoroughly. Refrigerate, covered, at least 4 hours. Taste and add
  salt and pepper as needed. Sprinkle with herbs before serving.

  Recipe by Julia Moskin

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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