Wednesday, July 3, 2013

Rosie Makes Chicken Salad Moreovers.

 Today, I'm making Chicken Salad Moreovers.

Recently, I made a most excellent roasted chicken.
Mr. Hawthorne declared it one of the best chickens he's had.
The breast meat was extremely juicy and tender.

The trick, my friends, is in the truss.
If you leave the cavity agape,
hot air circulates inside and dries out the breast meat.
The breast meat is overdone
before the thighs are ready.
Trust Rosie and truss your bird.

 Using a compound butter also helps in keeping the breast juicy.
 I used 1 stick softened, unsalted butter,
1 tsp minced dried onion,
and 1/2 tsp each, Aleppo pepper, cumin, hot paprika,
chipotle chili pepper, paprika, cilantro,
fresh green coriander seeds, and pink Himalayan sea salt
(only because I had some).

Carefully stuff the butter mixture between skin and breast meat,
taking care not to tear the skin.

Truss your bird.
After the Hawthornes 
laid into this bird,
I only had a little bit of chicken left,
so I'm making Moreover Chicken Salad.
And I'm using more leftovers for my salad.

 I had around 1/2 cup chopped chicken.
I chopped one stalk of celery
and a tablespoon or so of roasted red pepper.

 Mix together.
 I quick trip to the fridge
revealed more leftovers from a
Layered Mexican Dip I'd recently made:
black beans
black olives

 I added in about 2 TB each of the beans, corn,
sliced black olives, and salsa.

 And a tablespoon each of sour cream and mayonnaise.
Mix well and taste test.
I gave it 2-3 grinds of sea salt,
about 5-6 grinds of black pepper,
and a dash of cumin.

 Serve on strips of ice berg lettuce for a lovely crunch.
 I love the flavors in this.

 Just a hint of smoky cumin.

 Bright flavors in the salad
and crisp accent of green lettuce.

There are a million ways to make chicken salad
and I just discovered another one.

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