Roast Chicken Salad Sandwiches

Name: Roast Chicken Salad Sandwiches
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 2 baguettes, split open; 0 teaspoons cayenne pepper; 2 stalks celery, diced, plus 2 tablespoons chopped leaves; 2 kgs chicken; 1 Tbsp Dijon mustard; 2 larges egg yolks; 3 Tbsps finely chopped fresh chives; 3 Tbsps finely chopped fresh parsley; 1 Tbsp finely chopped fresh tarragon; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground black pepper; 1 lemon; 1 Tbsp fresh lemon juice; 6 servings Fresh lemon juice, to taste; 3 sprigs parsley or tarragon; 1 medium shallot, finely chopped; 177 milliliters vegetable oil

Roast Chicken Salad Sandwiches is a dairy free recipe with 6 servings. One portion of this dish contains roughly 65g of protein, 78g of fat, and a total of 1148 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. If you have lemon juice, shallot, egg yolks, and a few other ingredients on hand, you can make it. To use up the egg yolks you could follow this main course with the Apricot Crumbles as a dessert. From preparation to the plate, this recipe takes about 2 hours. It works well as a rather pricey main course.

Instructions

Roast the chicken: Preheat the oven to 450 degrees F. Rinse the chicken and pat dry; season generously inside and out with salt and black pepper. Stuff the lemon half and herb sprigs inside the cavity, then place the chicken in a baking dish. Roast until golden brown all over and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 10 minutes.

Ingredients you will need

Salt And Pepper

Whole Chicken

Lemon

Equipment you will use

Baking Pan

Kitchen Thermometer

Oven

Transfer to a cutting board and let cool slightly.

Equipment you will use

Cutting Board

Remove and discard the skin, then pull the meat off the bones and chop or tear into bite-size pieces; refrigerate, covered, until ready to use.

Ingredients you will need

Meat

Combine the egg yolks, lemon juice and mustard in a large heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Cook, whisking constantly, until hot, about 2 minutes.

Ingredients you will need

Lemon Juice