Monday, September 26, 2011

Smoked Chicken Salad - September 26th, 2011

Any time I have some smoked chicken left over, I've been trying to tweak a great chicken salad recipe. I don't like shredded chicken salads with nuts or fruit... just something simple, substantial, and tangy. Here's the result.

Smoked Chicken Salad (For Sandwiches)

Instructions:
Boil 500ml water with 100g salt, a couple teaspoons coarse black pepper, a pinch of red pepper, 4 cloves of garlic, a bay leaf, a stick of cinnamon and, a star anise. Let the brine cool to lukewarm and add 500g of ice (per Ruhlman's method). Add the brine to a bag containing 4 boneless, skinless chicken thighs and brine at room temperature for two hours.

Dry and place the chicken on a shallow dish and sprinkle with smoked paprika. Let sit for one hour.

Smoke the thighs at 250 until an internal temperature of 165.

Let them cool completely (refrigerate).

Cut into small chunks and mix with minced fresh dill, basil, chives and, mint. Add mayo to your taste. Incorporate chopped pickled pepper (small chillies pickled in a mixture of 1 c water, 6T sugar, 2.25t salt and 1/2c rice vinegar per David Chang).

Serve on lightly toasted bread.


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