Chicken Salad

Name: Chicken Salad
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Ingredients: 1 (about 1.5 kg) Cleaned whole chicken (washed and ready); 400 g Chicken liver mousse; 500 g Cream sauce (prepared in advance); 2 slices Bay leaves; 25 g Carrot; 25 g Onion; 25 g Celery; 150 g Lettuce leaves; 150 g Tomato (sliced); 150 g Fresh cucumber (sliced); to taste Fine salt; 200 g Butter (for cream sauce); 200 g Flour (for cream sauce); 1.25 kg Milk (for cream sauce); 100 g Sour cream (for cream sauce); 1.25 kg Chicken broth (for cream sauce); 10 g MSG (for cream sauce); 25 g Spicy soy sauce (for cream sauce)

A classic French cold dish made with poached chicken, liver pâté, and cream sauce, featuring a milky-white appearance and a delicate, savory flavor.

2h 15m

Easy

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Ingredients

Cleaned whole chicken (washed and ready) 1 (about 1.5 kg)

Chicken liver mousse 400 g

Cream sauce (prepared in advance) 500 g

Bay leaves 2 slices

Carrot 25 g

Onion 25 g

Celery 25 g

Lettuce leaves 150 g

Tomato (sliced) 150 g

Fresh cucumber (sliced) 150 g

Fine salt to taste

Butter (for cream sauce) 200 g

Flour (for cream sauce) 200 g

Milk (for cream sauce) 1.25 kg

Sour cream (for cream sauce) 100 g

Chicken broth (for cream sauce) 1.25 kg

MSG (for cream sauce) 10 g

Spicy soy sauce (for cream sauce) 25 g

Instructions

Prepare the cream sauce

Place 200 g of butter in a stainless steel pot and heat it. Add 200 g of flour and stir-fry over low heat until evenly combined and fragrant. Pour in 1.25 kg of milk and 100 g of sour cream, stirring continuously as you add. Then gradually pour in 1.25 kg of chicken broth, stirring all the while. Add 10 g of MSG, 10 g of fine salt, and 25 g of spicy soy sauce, adjusting the seasoning to taste. Strain through a sieve into an earthenware pot, then pour a thin layer of melted butter on top to prevent a skin from forming. This yields about 2.5 kg of finished cream sauce.

Boil the chicken

Place the cleaned whole chicken into a pot of water with salt, carrot, onion, celery, and bay leaves. Cook until tender, then allow to cool. Carefully remove the chicken breasts and slice them thinly on the diagonal. Remove the breastbone, then lay the chicken on its back on a serving platter. Fill the cavity with the chicken liver mousse, and arrange the sliced breast meat over the mousse, reassembling the chicken into its original shape.

Coat with sauce

Allow the prepared cream sauce to cool, then pour it over the chicken so that the entire bird is evenly coated. Place in the refrigerator briefly to chill and set.

Decorate

Transfer the chilled chicken to a serving platter. Decorate the breast with floral motifs and geometric lattice patterns, then coat the decorations with a layer of aspic jelly. Arrange lettuce leaves, tomato slices, and cucumber slices around the chicken as garnish.