Chicken Salad a la Danny Kaye

30m
Prep Time

2h
Cook Time

2h 30m
Ready In

Recipe: #14270

September 12, 2014

Categories: Salads, Meat Salad, Chicken, Fathers Day, Mothers Day, Sunday Dinner, Whole Chicken, Spicy, Chicken Dinner, more

recipe by:
dienia b

"From Danny Kaye, he used the Chinese method of boiling the chicken which makes it very tender, Chef Jaque Pepin made this all the time because the men were friends, which I can believe, both being smart driven men"

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (2643.9 g)
Calories 837.5
Total Fat - 29 g
Saturated Fat - 5.1 g
Cholesterol - 1088.6 mg
Sodium - 1334 mg
Total Carbohydrate - 55.3 g
Dietary Fiber - 21.3 g
Sugars - 34.6 g
Protein - 95.9 g
Calcium - 392.5 mg
Iron - 18.8 mg
Vitamin C - 67.8 mg
Thiamin - 0.9 mg

Step 1

Place the chicken, breast side down, in a tall, narrow pot so it fits snugly on the bottom. Add remaining poaching ingredients. (The chicken should be submerged and the water should reach about 1" above it, put something heavy in chicken cavity like a heavy stainless steel spoon)

Step 2

Bring it to a gentle boil, cover and let boil gently for 10 minutes. Remove the pot from the heat, cover with a heavy towel and set aside to let the chicken steep for 45 minutes.

Step 3

Remove the chicken from the pot and place on a platter to cool for a few minutes (The stock can be strained and frozen for up to 6 months for use in soup). save the veggies for like a pot pie with some of the chicken.

Step 4

Pick the meat from the bones, discarding skin, bones and fat. Shred the meat with your fingers, following the grain and pulling it into strips. (The meat tastes better shredded than diced with a knife.)