Chicken Salad RecipeOrigin: Britain Period: Modern |
Ingredients
1.6kg oven-ready boiling chicken 
Chicken Salad Preparation:Method:Place the chicken in a casserole dish along with the onion, lemon zest and lemon juice and herbs. Tie the spices in muslin and add to the casserole as well. Season with salt, to taste then add enough water to just cover the chicken then bring to a simmer on top of the oven, cover and cook slowly for about 3 hours, or until the chicken is cooked through and very tender. Remove the chicken from the pan (strain and reserve the chicken stock) and set aside to cool. Once cold remove all the bones and skin from the fowl and set the meat aside. Now place the reserved chicken stock in a pan and use to boil the rice for about 15 minutes, or until tender. Drain and set aside until cold. Dice the chicken meat then mix with the rice, dried fruit and half the grapes. Add the mayonnaise and stir through then pile the mixture in a deep dish and garnish with a border of alternating white and black grapes. Garnish with a few slices of tomatoes and egg and some watercress then serve. |
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