Chicken Salad with Fennel Spice

Name: Chicken Salad with Fennel Spice
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 1 large carrot, halved; 59 milliliters thinly sliced celery heart; 1 large rib large celery rib, halved; 1 chicken, about 3 1/2 pounds; 3 Tbsps coriander seeds; 237 milliliters fennel seeds; 59 milliliters thinly sliced fresh basil leaves; 3 Tbsps kosher salt; 2 teaspoons fresh lemon juice; 6 Tbsps extra-virgin olive oil, plus 6 tablespoons; 0 red onion, thinly sliced; 4 servings Sea salt, preferably gray, and freshly ground black pepper; 2 Tbsps white peppercorns; 1 large yellow onion, quartered

Chicken Salad with Fennel Spice is a gluten free, dairy free, and primal recipe with 4 servings. One serving contains 322 calories, 6g of protein, and 25g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have fennel seeds, sea salt, celery heart, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 40 minutes.

Instructions

Lay out the chicken, spreading out the parts as much as possible. Cover generously with 3 tablespoons of the fennel spice, rubbing it into the skin.

Ingredients you will need

Whole Chicken

Fennel

Place a large pot over medium-high heat. When the pan is hot, add 6 tablespoons of the oil and heat to almost smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Pot

Add the chicken and brown on all sides, about 5 to 6 minutes per side.

Ingredients you will need

Whole Chicken

Add the celery, carrot, onion and bay leaves and saut for a few minutes.

Ingredients you will need

Bay Leaves

Carrot

Celery

Onion

Add 4 cups of water to the pot, or enough to cover the chicken. Bring to a gentle simmer and cook just until the chicken is almost fully cooked, about 40 minutes. Turn off the heat and cover and let cool. When pan has cooled, place in the fridge overnight.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Frying Pan

Pot

Lift out the cooled chicken and strain the stock, discarding the solids. Refrigerate or freeze the chicken stock for another use.

Ingredients you will need

Stock

Whole Chicken

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

Ingredients you will need

Meat

In a large bowl, combine the shredded chicken, celery heart, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, remaining 1 1/2 teaspoons Fennel Spice Rub, and salt and pepper, to taste.

Ingredients you will need

Shredded Chicken

Salt And Pepper

Lemon Juice

Olive Oil

Red Onion

Dry Seasoning Rub

Celery

Fennel

Equipment you will use

Bowl

Add more oil, lemon juice, or Fennel Spice Rub, if desired.

Ingredients you will need

Lemon Juice

Dry Seasoning Rub

Fennel

Cooking Oil

Add the basil and serve.

Ingredients you will need

Basil

Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.

Ingredients you will need

Whole Coriander Seeds

Fennel Seeds

Peppercorns

Seeds

Toast

Equipment you will use

Frying Pan

Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

Ingredients you will need

Seeds

Salt