Chicken velvet salad
Serves 6
4-pound chicken
2 Tablespoons Japanese soy sauce (shoyu or tamari)
3 1/2 Tablespoons seasoned rice-wine vinegar
- Remove giblets from chicken. Discard or save for another use. Pour 2 Tablespoons vinegar in cavity of chicken. Truss chicken with kitchen string.
- Place chicken in a covered pot large enough to comfortably accommodate chicken. Cover chicken completely with cold water. Add 3 Tablespoons kosher salt and 1 Tablespoon whole black peppercorns. Cover pot and bring to a boil. This will take 20 to 25 minutes. Do not lift cover: listen for the water to boil. Remove pot from heat. Do not lift cover. Let sit for 3 1/2 hours.
- Remove chicken and discard skin and all fat. Remove meat from bones, being sure to remove meat from wings as well. Place in a bowl.
- Mix shoyu and 1 1/2 Tablespoons vinegar together and pour over chicken. Toss lightly, adding salt and freshly ground black pepper to taste, if needed.
- Place smaller pieces of chicken on a plate and cover with some thinly sliced breast meat. Serve at room temperature.
Recipe by Rozanne Gold. Healthy 1-2-3
Hoboken, NJ: John Wiley & Sons, Inc.; 2006.
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