Chicken Salad Sandwiches - Detailed recipes with photos.

Chicken Salad Sandwiches – A Detailed recipe cooking. Photo of the dish: Кон ПулосTime: 2 hours. Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

For chicken:

Whole chicken weighing 1,800 gr.
Coarse salt and freshly ground black pepper
1/2 lemon
3 sprigs of parsley or tarragon

For mayonnaise:

2 egg yolks
1 tbsp. l freshly squeezed lemon juice
1 tbsp. l Dijon mustard
3/4 Art. vegetable oil
1/8 tsp cayenne pepper
Coarse salt

For salad:

2 stalks of celery, diced
2 tbsp. l chopped celery leaves
1 medium shallot, finely chopped
3 tbsp. l chopped parsley
3 tbsp. l finely chopped chives
1 tbsp. l finely chopped fresh tarragon
Coarse salt and freshly ground black pepper
Freshly squeezed lemon juice to taste
2 baguettes cut along
Potato chips for serving (optional)

Recipes with similar ingredients: chicken, parsley, tarragon, celery, chives, shallots, lemon, lemon juice, chips, baguette, eggs, Dijon mustard, ground cayenne pepper

Recipe preparation:

Fry the chicken: Preheat the oven to 230 degrees. Rinse and dry the chicken. Rub generously with salt and pepper inside and outside. Stuff the chicken with half a lemon and sprigs of herbs. Put the chicken in a baking dish. Bake until golden crusts 1 hour and 10 minutes. The temperature of the meat in the thigh should be 75 degrees. Put the chicken on a chopping board and lightly cool. Remove the skin from the chicken, you do not need it. Then remove the meat from the bones and cut it into small pieces. Meat cover and refrigerate.
Make mayonnaise: in a large, heat-resistant bowl, installed over a pot of boiling water (the bowl should not touch water) mix egg yolks, lemon juice and mustard. Warm up for 2 minutes, stirring constantly. Remove the bowl from the pan and pour in vegetable oil gradually, stirring until mixture thickens. Add 1 tbsp. l water, cayenne pepper and 1/2 tsp. salt.
Make a salad: add to the cooked mayonnaise celery stalks and leaves, shallots, parsley, chives, tarragon and chicken. Add salt, pepper and lemon juice over to taste. Take some pulp from baguettes and fill them with chicken salad. Cut into sandwiches. Serve with potato chips.