(4K) WORLD-CLASS CHICKEN SALAD ON BRIOCHE

Enjoy!
RECIPE AMOUNTS IN THE VIDEO
AIOLI
IN A FOOD PROCESSOR
- 1 egg yolk (~20 g)
- 7 g balsamic vinegar
- 10 g Dijon mustard
- 4 g fresh garlic
- 2 g salt
- 4 turns black pepper
DRIZZLED IN SLOWLY OVER THE COURSE OF 4 MINUTES
- 250 g oil (200 g grapeseed, 50 g olive)
- 55 g water
MARINADE FOR 5 BREASTS
- 500 g creme fraiche
- 2 g esplette pepper
- 5 g rosemary
- 20 sprigs thyme
- 50 g garlic
- 5 g lemon zest
- 50 g lemon juice
- 10 turns black pepper
BRIOCHE DOUGH
- 500 g bread flour
- 70 g sugar
- 12 g salt
- 14 g active dry yeast
- 250 g unsalted, room-temp butter
- 5 eggs (plus one for egg wash)
AMOUNTS USED IN THE TRADITIONAL POACHED CHICKEN
- 270 g chicken carcasses
- 665 g chicken breasts + tenders
- 105 g shallot
- 25 g garlic
- 6 g rosemary
- 2 g thyme
- 25 g lemon
- 750 ml chardonnay
AMOUNTS USED IN THE CHICKEN SALAD
- 684 g chicken breast, diced
- 171 g grapes, quartered
- 86 g celery, sliced
- 45 g red bell pepper, diced
- 45 g yellow bell pepper, diced
- 45 g orange bell pepper, diced
- 41 g onion, diced and blanched for 10 seconds
- ~4 g salt
- fresh tarragon for garnish