Chicken Salad And Cranberry Brie Toast
Serves 4
Recipe By: Tyler Florence
1 For the Poached Chicken:
1 (2 to 3-pound) whole chicken
1 gallon water
2 carrots -- cut in 2-inch pieces
3 celery stalks -- cut in 2-inch pieces
1 onion -- halved
1 headgarlic -- halved horizontally
2 turnips -- halved
4 fresh thyme sprigs
2 fresh rosemary sprigs
10 peppercorns
3 bay leaves
For the Chicken Salad:
1/2 cup walnuts -- roughly chopped
Kosher salt
About 1 cup mayonnaise
1 heaping tablespoon Dijon mustard
1/2 lemon -- juiced
2 celery stalks -- small diced
2 tablespoons freshly chopped parsley leaves plus sprigs -- for garnish
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 cup shredded chicken meat -- roughly chopped
8 slice sourdough bread -- cut 1/2-inch thick
4 tablespoons unsalted butter -- room temperature
1/4 cup cranberry sauce
1/2 pounds brie
1 green apple -- thinly sliced
For the Poached Chicken:
Begin by poaching the chicken. Put the chicken in a large stockpot
and cover with 1 gallon of cool water. Add the vegetables and herbs
and bring the pot up to a boil over medium-high heat. Skim well; then
simmer, uncovered, for 45 minutes, skimming frequently as the oil
rises to the surface. When done, remove to a platter and set aside to
cool. Strain the liquid and reserve it for use as chicken stock.
Shred the chicken meat and discard the skin and bones.
For the Chicken Salad:
Preheat oven to 325 degrees F.
Roughly chop the walnuts and then gently toast in a dry skillet over
medium heat until they brown and are slightly fragrant. Season
walnuts with salt once they are finished toasting. Add the walnuts,
mayonnaise, mustard, lemon juice, celery, parsley, olive oil, and
salt and pepper, to taste, in a large mixing bowl and combine. Fold
in the shredded chicken and set aside while you prepare the bread.
Toast the bread in a hot oven until golden. Smear each piece with a
little butter and then a tablespoon of cranberry sauce over 4 of the
pieces. Lay the 4 cranberry-smeared pieces out on a sheet tray and
top each piece with 2 to 3 slices of thick-cut brie. Pop this back in
the oven for a minute or 2 so the cheese is slightly melted and
creamy. Remove from the oven and top with a few slices of green
apple. Top with a scoop of the chicken salad and cover with the other
half of the bread to complete the sandwich. Serve.
Yield: 4 sandwiches
Exported from A Cook's Books -- Recipe management for Macintosh
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