As an elaboration to my earlier post on using all the bits and pieces from a cooked chicken, here is the chicken salad i made. Super delicious, and a great way to use those not-so-pretty chunks and shreds of chicken salvaged from a boiled carcass. This blend was super simple, relying mostly on the great flavor of my recent batch of homemade mayonnaise.
First, for the mayonnaise:
- 1 freshly laid egg, one fresh egg yolk
- Pinch salt
- Half a spoonful of dijon mustard
- 1 ice cube whey
- 1 ice cube meyer lemon juice
- Olive oil
Drop in all the ingredients except the oil and process until froth, about 30 seconds or so. With the attachment that lets you process and add stuff at the same time, slowly add the olive oil. SLOWLY! Start with a drop - ONE DROP. Then slowly pour the skinniest stream you can. The slow addition is the key to good mayo. My mayos of the past have been delicious, but dark yellow. This mayo has been properly emulsified and is a lighter color, more reminiscent of store mayo. I leave my mayo out for the rest of the night and then store in the fridge (as per the instructions in Nourishing Traditions). I find there is still always some seperation of oil at the bottom of the jar - i'm unphased by this. This mayo is super delicious and makes me want to make french fries to dip in it, evil nom nom nom nom.
For the salad:
- Chicken salvaged from a boiled carcass - could also use rotisserie chicken, but it'll be greasier to begin with
- Homemade mayo - i used all that wouldn't fit into the little jar i keep the mayo in. Maybe a full half cup. I wasn't skimping!
- 1/2 cup or so of finely diced jicama
- 3 cloves roasted garlic
- Pinches salt and basil
- Pinch diced fresh garlic chives
Here's to using every last bit!
And don't forget! The winner of my $50 GIVEAWAY will be announced this coming Tuesday, my blogversary. Check out the post and enter for your chance to win a giftcard to CSN stores. I will choose the winner Monday night, so you have until I fall asleep to post a comment and i'll announce the winner Tuesday afternoon! Yay!