Chicken and Asparagus Salad
Ingredients
- 1 chicken weighing 2 1/4 lbs
- 1 1/2 tsp salt
- 1/2 onion
- 1 bay leaf
- 1 clove
- 4 oz leeks
- 1 medium carrot
- 1 small piece celeriac
- 2 1/4 lb asparagus
- 2 tbsp cider vinegar
- Pinch white pepper
- Pinch sugar
- 4 tbsp corn oil
- 2 tbsp chopped ch
Instructions
- Wash chicken and giblets, sprinkle with 1 tsp salt, cover with water and bring to the boil. Skim off any scum that forms during first 15 minutes.
- Then turn heat down and poach chicken very gently for 1 1/2 hours.
- Peel onion, spike bay leaf onto it with clove and add to chicken.
- Trim, wash and slice leeks. Scrape and wash carrot, then cut into sticks. Peel, wash and halve celeriac.
- After chicken has cooked for 30 minutes, add prepared vegetables to pan and continue to cook uncovered for remaining time.
- Wash asparagus and peel stems where necessary.
- At end of cooking time, remove chicken from pan, straining stock and returning it to pan. Bring back to the boil.
- Tie asparagus firmly into a thick bunch and stand upright on bases in the chicken stock. Invert another saucepan over top and simmer for 10-12 minutes until tender. Remove from pan.
- Take chicken meat off bone and cut into even pieces. Allow chicken and asparagus to cool.
- Mix cider vinegar with 1/2 tsp salt, pepper, sugar and oil, then stir this dressing into chicken and asparagus.
- Sprinkle with chives before serving.
Calories: 479 kcal
Carbohydrates: 22 g
Protein: 30 g
Fat: 31g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 95 mg
Sodium: 793 mg
Potassium: 1006 mg
Fiber: 7 g
Sugar: 7 g
Vitamin A: 3480 IU
Vitamin C: 24 mg
Calcium: 121 mg
Iron: 6 mg