Braden Family Cookbook

Chuck Braden

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CHICKEN SALAD A LA DANNY KAYE                            Saveur

 This is also the methodology for Cold Poaching a whole chicken for Chinese Ginger Chicken

 Serves 4

Chicken:

 1 chicken, about 3 #
sliced carrot
1 small leek, washed and left whole
1 rib celery, washed and left whole
1 TSP salt
TSP black peppercorns
2 sprigs thyme
2 bay leaves
About 7 cups warm water, enough to cover the chicken                                                    

Dressing:  

2 TBSP Dijon mustard
1 TBSP white wine vinegar
1 TSP finely chopped garlic
TSP salt
TSP freshly ground black pepper
TSP Tabasco
5 TBSP extra-virgin olive oil

Garnishes:

1 dozen Boston lettuce leaves
2 dozen fresh tarragon leaves

Chicken Cold Poaching Technique:

(For plain Chinese Cold Poached Chicken omit all the ingredients except the water)

Place the chicken in a narrow pot, breast side down.  Add remaining ingredients.  Water should come about 1 above the chicken.  Bring to a gentle boil and boil for 10 minutes, covered.  Remove from heat and let it sit in the hot broth for 45 minutes.

For Chinese Cold Poached Chicken, chop the chicken into 2 pieces.

For the salad recipe, let chicken cool on a platter and then shred meat from bones, discarding fat, skin and bones. 

Mix the dressing ingredients in a bowl large enough to hold the chicken also.  Add chicken shreds to dressing, toss gently.  Place chicken on top of the lettuce leaves, either on a platter or on individual (4) plates and top with the tarragon leaves.

Note:    Save the chicken stock for later use.