The chicken in Best Chicken Salad was a revelation in more ways than one. Incredibly tender, juicy and just perfectly cooked, by itself it was the best white meat chicken I’d ever tasted. This was due to the Ms. Moskin’s discovery of a Chinese method of poaching that is incredibly easy and would be beloved in the south since you actually turn the stove off once you put the chicken in to poach. All you do is to add some peppercorns and scallions to a large enameled cast iron Dutch oven, cover them with water and bring it to a boil. The bone-in skin on breasts for into the boiling hot water and the stove is turned off. The breasts sit in the water for two hours. If you are going to serve this for lunch, you might schedule your cooking for early morning because, in addition to the two hours, there’s also the edict that the chicken should rest in the refrigerator for four additional hours. Believe me, every moment you spend on this dish will reward you with a simply flawless chicken salad. I upped the quantities as I was serving more than the 4 portions in the original. Besides, who doesn’t love leftover Chicken Salad. Here are the recipes:
3 pale green celery ribs, cut into medium (1/4-inch) dice
4. Add celery, onion if using, nuts, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with herbs before serving.