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

4 lb Bone-in, skin-on chicken
- breasts
2 Scallions; into thirds
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; in
- 1/4" dice
1/2 c Minced onion or fine sliced
- scallions; opt
1/2 c Walnut or pecan halves;
- broken in bite-size pieces
3 tb Chopped fresh tarragon,
- parsley, or chives, extra
- for garnish
Salt & ground black pepper

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

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 inches.
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.

By: Julia Moskin

Yield: 4 servings

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

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