This is a home kitchen version of a chicken salad served at the Duquesne Club.
2 chicken breasts (4 halves) (use "natural chicken")
4 cups vegetable broth (make by boiling a carrot, onion, celery stalk, 1/8 cup parsley leaves and 1 tablespoon pepper corns before adding chicken)
3/4 to 1 cup mayonnaise (adjust to amount of meat)
1 stalk celery, chopped
2 tablespoons fresh parsley, cut with scissors
2 tablespoons capers
1 tablespoon caper oil
Salt and pepper
Cover skinless, boneless chicken breasts in cold water. Add vegetables and bring to a boil. Simmer gently for approximately 20 minutes, or until meat is cooked.
Remove meat from water and cut with scissors when cooled. Remove gristle. (The broth and vegetables can be saved for soup or stew.)
Place meat in container, or a one gallon zip-lock freezer bag. Add remaining ingredients to taste. Refrigerate. Serves 6 to 8.
Recipe adapted by Eleanore Childs
Thursday, February 17, 2000
