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   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 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   
        
     Uncle Dirty Dave's Archives   
       
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