Chicken Salad With Tarragon Mayonnaise
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1whole chicken, about 3 pounds
- 2carrots
- 3stalks celery, with leaves
- 2tablespoons parsley, chopped
- 1medium onion, quartered
- ½cup fresh tarragon leaves
- Coarse salt and freshly ground pepper to taste
- 2egg yolks
- 2tablespoons tarragon vinegar (or more or less to taste)
- 1teaspoon mustard
- About ½ cup olive oil
- About ½ cup safflower oil
Nutritional analysis per serving (4 servings)
1048 calories; 92 grams fat; 16 grams saturated fat; 0 grams trans fat; 39 grams monounsaturated fat; 31 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 46 grams protein; 1177 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.)
- Step 2
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.
- Step 3
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.
- If you are transporting this on a very warm day, make sure it is properly insulated from the heat.
Private Notes
Comments
This reminds me of The Silver Palette New Basics Cookbook's tarragon chicken salad which includes lightly toasted pecans, celery, and a squirt of lemon juice.
This reminds me of The Silver Palette New Basics Cookbook's tarragon chicken salad which includes lightly toasted pecans, celery, and a squirt of lemon juice.
Add enough water to cover the chicken in the pot.
What about water? I assume you need it and if so, how much?
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