1 author: adapted from Tyler Florence 2007
2 directions: 'Poached chicken: Put the chicken in a large stock pot and cover with
3 1 gallon cool water. Add the vegetables and herbs and bring to a boil over medium-high
4 heat. Skim well; then simmer, uncovered, for 45 min., skimming frequently as
5 the oil rises to the surface. When done, remove to a platter and set aside to
6 cool. Strain the liquid and reserve it for use as chicken stock. Shred the chicken
7 meat and discard the skin and bones.
10 Chicken salad: Preheat oven to 350F. Roughly chop pecans. Add pecans, mayonnaise,
11 mustard, lemon juice, celery, parsley, olive oil, salt and pepper, to taste, in
12 a large mixing bowl. Fold in the shredded chicken. Toast bread until golden. Smear
13 each piece with a little butter then a bit of cranberry sauce. Top with sliced
14 apples, chicken salad and top with brie. Pop in oven to melt cheese.'
36 name: cut in 2” pieces
43 name: Stalks, cut in 2” pieces
57 name: Garlic, halved horizontally
101 name: Pecans, toasted and salted when still hot.(Tyler uses Walnuts)
108 name: kosher salt & Freshly ground Black
122 name: T. Dijon Mustard
136 name: Stalks, small dice
143 name: freshly chopped Parsley leaves plus sprigs, for garnish
150 name: extra-virgin olive oil
157 name: Shredded Chicken meat, roughly chopped
164 name: Sourdough Bread, cut ½” thick
171 name: unsalted butter, room temperature
178 name: Cranberry Sauce (Tyler says ¼-C)
192 name: Apple, thinly sliced
195 name: Chicken Salad and Cranberry Brie Toast