CHICKEN SALAD WITH TARRAGON MAYONNAISE

Chicken Salad With Tarragon Mayonnaise image

Provided by Moira Hodgson

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 whole chicken, about 3 pounds
2 carrots
3 stalks celery, with leaves
2 tablespoons parsley, chopped
1 medium onion, quartered
1/2 cup fresh tarragon leaves
Coarse salt and freshly ground pepper to taste
2 egg yolks
2 tablespoons tarragon vinegar (or more or less to taste)
1 teaspoon mustard
About 1/2 cup olive oil
About 1/2 cup safflower oil

Steps:

Remove any loose fat from the cavity of the chicken. Place the chicken in a large pot and add the neck, carrots, celery, parsley, onion and a few tarragon leaves. Season with salt and pepper and bring to boil. Simmer for 45 minutes, or until the chicken is cooked. Cool. (Freeze the cooking liquid for recipes requiring chicken stock.)
Meanwhile, make the mayonnaise. Beat the egg yolks until thick and sticky. Add the vinegar and mustard and mix thoroughly. A few drops at a time, add the olive and safflower oils, until the emulsion has thickened into a mayonnaise. Stir in the remaining tarragon leaves and season with salt and pepper.
Skin the chicken and cut the flesh into fairly thick strips. Toss the chicken in the tarragon mayonnaise until everything is thoroughly mixed. Correct seasonings.

Nutrition Facts : @context http, Calories 1048, UnsaturatedFat 70 grams, Carbohydrate 10 grams, Fat 91 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 16 grams, Sodium 1177 milligrams, Sugar 3 grams, TransFat 0 grams