Company Chicken Salad

INGREDIENTS

  • 1 ea whole chicken, spatchcocked
  • salt & pepper, as needed
  • 1 tbsp canola/vegetable oil
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 1/2  cup fennel bulb, shaved thin, fronds & stalks saved (about 1 whole fennel)
  • 1-2 ea apple, julienned (tart or semi-sweet variety)
  • 1 cup celery stalk, sliced thin
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1-2 tbsp apple cider vinegar
  • 1 ea lemon, juiced

PREPARATION INSTRUCTIONS

  1. Season both sides of the whole chicken liberally with salt and pepper.  Let sit for at least 30 minutes before cooking.  Pat dry the skin side just before cooking (the salt will cause it to sweat).  Meanwhile, combine the cider vinegar & olive oil, seasoning with additional salt & pepper.
  2. Pre-heat the oven to 400F, and also pre-heat a skillet over medium-high heat and add the canola/vegetable oil.  Add the chicken, skin-side down to the pan and lower the heat if needed.
  3. Brown the skin (light brown in color) before turning skin side up to roast.  Once skin side up, baste the chicken with the oil/vinegar mixture, and put into the oven.  Roast for 44-55 minutes, basting with the drippings & oil/vinegar mixture every 15 minutes or so.  [A cooking thermometer should read 165F to indicate the chicken being done.]  **Note, I will usually pull a chicken at 155F and allow it to finish cooking while resting**
  4. Set the chicken aside to cool enough to handle.  Meanwhile, prepare the other ingredients for the salad.  Go ahead and have all of the ingredients in a mixing bowl, ready to go – Starting with just 1T of apple cider vinegar, and a splash of lemon juice.
  5. Remove the skin from the chicken and set aside.  Pull all of the meat and set aside to cool fully, if not already cool.  Meanwhile, chop the chicken skin (do not discard!!).
  6. Finally, mix the pulled chicken and skin into the remainder of the ingredients.  Adjust the seasoning (including vinegar & lemon) as needed.  You can also add additional mayonnaise or sour cream if you would like the salad to be creamier.
  7. Serve on Parkerhouse rolls, your favorite sandwich bread, or in a bowl with crackers for a crowd and enjoy!