I bought an organic chicken yesterday. Cut it into 8 pieces, then brined them for 4 hours,.
While the meat was brining, I browned the heart and gizzards on all sides. I added 3 ounces of duck stock to deglaze and then braised those pieces for 45 minutes. Toasted some baguette pieces and then covered them with the chicken offal with its wonderfully sticky glaze. Added salt and pepper. Holy shit it was fucking good.
Took the brined meat and threw it on the grill. I took each piece off individually depending on how big the pieces was and how long it would take to cook (wings first off, then tenders, breasts, drums and ten thighs).
Made sandwiches out of the breasts and resserved the rest of the meat to cool wrapped in the fridge.
Today took the meat out, cut it all into 1/4 inch cubes and added to a bowl. Added, onion, celery (both in small dice), parsely, tarragon (cut to become sandlike) , dijon mustard, mayonaisse, S&P (more pepper than you will ever think needed to be in anything), then the zest and juice of one lemon.
Let all of that shit mix together overnight and then dole out onto grilled bread.
Simplicity is bliss
BTW, if you want to know what was on the sandwiches, just ask. There were a lot of different components on that and I didn't feel like fucking around with the recipe. If you want I will let you know.
I'm sure that there are typos. I'm drunk. Sorry.
I just wanted to put out the general ingredients to what I think is the best chicken salad recipe ever. For actual measurements, again just ask.
While the meat was brining, I browned the heart and gizzards on all sides. I added 3 ounces of duck stock to deglaze and then braised those pieces for 45 minutes. Toasted some baguette pieces and then covered them with the chicken offal with its wonderfully sticky glaze. Added salt and pepper. Holy shit it was fucking good.
Took the brined meat and threw it on the grill. I took each piece off individually depending on how big the pieces was and how long it would take to cook (wings first off, then tenders, breasts, drums and ten thighs).
Made sandwiches out of the breasts and resserved the rest of the meat to cool wrapped in the fridge.
Today took the meat out, cut it all into 1/4 inch cubes and added to a bowl. Added, onion, celery (both in small dice), parsely, tarragon (cut to become sandlike) , dijon mustard, mayonaisse, S&P (more pepper than you will ever think needed to be in anything), then the zest and juice of one lemon.
Let all of that shit mix together overnight and then dole out onto grilled bread.
Simplicity is bliss
BTW, if you want to know what was on the sandwiches, just ask. There were a lot of different components on that and I didn't feel like fucking around with the recipe. If you want I will let you know.
I'm sure that there are typos. I'm drunk. Sorry.
I just wanted to put out the general ingredients to what I think is the best chicken salad recipe ever. For actual measurements, again just ask.