Chicken Salad and Cranberry Brie Toast

Name: Chicken Salad and Cranberry Brie Toast
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 3 bay leaves; 4 servings Freshly ground black pepper; 227 grams brie; 2 carrots, cut in 2-inch pieces; 2 smalls celery stalks, small diced; 3 celery stalks, cut in 2-inch pieces; 473 milliliters shredded chicken meat, roughly chopped; 1 Tbsp heaping tablespoon Dijon mustard; 1 head garlic, halved horizontally; 1 green apple, thinly sliced; 1 lemon, juiced; 4 servings Kosher salt; 237 milliliters About mayonnaise; 2 Tbsps extra-virgin olive oil; 1 onion, halved; 2 Tbsps freshly chopped parsley leaves plus sprigs, for garnish; 10 peppercorns; 2 fresh rosemary sprigs; 8 slices sourdough bread, cut 1/2-inch thick; 4 fresh thyme sprigs; 2 turnips, halved; 4 Tbsps unsalted butter, room temperature; 118 milliliters walnuts, roughly chopped; 1 gallon water; 907 grams whole chicken; 59 milliliters cranberry sauce

Chicken Salad and Cranberry Brie Toast requires about 1 hour and 15 minutes from start to finish. One serving contains 1669 calories, 63g of protein, and 113g of fat. This recipe covers 51% of your daily requirements of vitamins and minerals. This recipe serves 4. 2 people found this recipe to be scrumptious and satisfying. Head to the store and pick up peppercorns, pepper, garlic, and a few other things to make it today.

Instructions

Begin by poaching the chicken.

Ingredients you will need

Whole Chicken

Put the chicken in a large stockpot and cover with 1 gallon of cool water.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Pot

Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. When done, remove to a platter and set aside to cool. Strain the liquid and reserve it for use as chicken stock. Shred the chicken meat and discard the skin and bones.;

Ingredients you will need

Chicken Stock

Chicken Meat

Vegetable

Herbs

Cooking Oil

Equipment you will use

Pot

Preheat oven to 325 degrees F.

Equipment you will use

Oven

Roughly chop the walnuts and then gently toast in a dry skillet over medium heat until they brown and are slightly fragrant. Season walnuts with salt once they are finished toasting.

Ingredients you will need

Walnuts

Toast

Salt

Equipment you will use

Frying Pan

Add the walnuts, mayonnaise, mustard, lemon juice, celery, parsley, olive oil, and salt and pepper, to taste, in a large mixing bowl and combine. Fold in the shredded chicken and set aside while you prepare the bread.

Ingredients you will need

Shredded Chicken

Salt And Pepper

Lemon Juice

Mayonnaise

Olive Oil

Mustard

Parsley

Walnuts

Celery

Bread

Equipment you will use

Mixing Bowl

Toast the bread in a hot oven until golden. Smear each piece with a little butter and then a tablespoon of cranberry sauce over 4 of the pieces.

Ingredients you will need

Cranberry Sauce

Butter

Bread

Toast

Equipment you will use

Oven

Lay the 4 cranberry-smeared pieces out on a sheet tray and top each piece with 2 to 3 slices of thick-cut brie. Pop this back in the oven for a minute or 2 so the cheese is slightly melted and creamy.

Ingredients you will need

Cranberries

Cheese

Brie

Pop

Equipment you will use

Oven

Remove from the oven and top with a few slices of green apple. Top with a scoop of the chicken salad and cover with the other half of the bread to complete the sandwich.

Ingredients you will need

Green Apple