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Chicken Salad with Fennel Spice

NapaStyle Wine Club Chicken Salad with Fennel Spice NapaStyle Wine Club Chicken Salad with Fennel Spice
About this Recipe
Rather than making chicken stock the restaurant way, with bony necks and backs, I’m fond of making a rich broth using a whole bird. Every so often, I’ll make a batch and fill my freezer, leaving me with the dividend of a lot of poached chicken. It’s important to simmer the chicken slowly to keep it tender. To slice fresh basil thinly in what professional cooks call a “chiffonade,” stack several leaves together, roll them up like a cigar and slice thinly crosswise.
Serve with
Belisario Verdicchio di Mat...
Marches
Two Angels Sauvignon Blanc
Lake County
Bridesmaid White Wine
California
Provenza, Tenuta Maiolo Tre...
Veneto
Ingredients
Serves: 4
  • 1 chicken, about 3 1/2 lbs
  • 1 large celery rib, halved
  • 1 large carrot, halved
  • 1 large yellow onion, quartered
  • 2 bay leaves
  • 1/4 cup thinly sliced celery heart
  • 1/4 red onion, very thinly sliced
  • 6 to 7 tbsp extra-virgin olive oil
  • 2 to 3 tbsp fresh lemon juice
  • 1 1/2 tsp Fennel Spice, or more to taste
  • sea salt, preferably gray salt, and freshly ground black pepper
  • 1/4 cup thinly sliced fresh basil
Directions
Preparation Time: 20 minutes
Cooking Time: 1 hour

Prepare the chicken:

Put the chicken, halved celery rib, carrot, yellow onion and bay leaves in a pot just large enough to hold them comfortably. Add cold water to cover. Bring to a simmer, skimming any foam. Adjust the heat to maintain a bare simmer and cook, uncovered, for 1 hour. Remove from the heat and let cool in the liquid. Lift out the cooled chicken and strain the broth, discarding the solids. Refrigerate or freeze the chicken broth for another use.

Remove the skin and bones from the chicken. Shred the meat by hand into rough bite-size pieces.

In a large bowl, combine the shredded chicken, celery, red onion, 6 tbsp olive oil, 2 tbsp lemon juice, 1 1/2 tsp Fennel Spice, and salt and pepper to taste. Taste and add more oil, lemon juice or Fennel Spice, if desired. Add the basil and serve.

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