Chicken salad

Name: Chicken salad
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 7-10 Tbsp Accommodation for 6-8 persons:; 2 Onions; 2 Carrots; 1 Stalk leek (leek); 6-8 (200 g each) Chicken legs; 7-10 Tbsp Salt; 1 TABLESPOON black peppercorns; 3 Bay leaves; 2 can(s) (each 314 ml) Mandarin Oranges; 300 g Salad cream (36 % fat); 200 g Whole milk yoghurt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Curry; 1 collar Chives; 1/2 bunch Parsley; 7-10 Tbsp Chervil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

7-10 Tbsp Accommodation for 6-8 persons:
2 Onions
2 Carrots
1 Stalk leek (leek)
6-8 (200 g each) Chicken legs
7-10 Tbsp Salt
1 TABLESPOON black peppercorns
3 Bay leaves
2 can(s) (each 314 ml) Mandarin Oranges
300 g Salad cream (36 % fat)
200 g Whole milk yoghurt
7-10 Tbsp Pepper
1-2 TEASPOONS Curry
1 collar Chives
1/2 bunch Parsley
7-10 Tbsp Chervil

Directions

1
Onions peel and cut into slices. Peel, wash and cut carrots into large pieces. Clean, wash and cut the leek into large pieces. Wash the legs. Put legs, onions, carrots, leek, 3 teaspoons salt, peppercorns, bay leaves and 2 litres of water in a pot and bring to the boil. Simmer at low to medium heat for about 1 hour
2
Lift the legs out of the broth and allow to drain. Use the stock for other purposes. Let the legs cool down. In the meantime, pour the mandarins into a sieve and drain well. Collect the juice. Mix salad cream, yoghurt and 8-10 tbsp. mandarin juice. Season to taste with salt, pepper and curry. Wash the chives, shake dry and cut into fine rolls. Wash parsley, shake dry and chop finely. Stir in chives and parsley, up to 1/2 tbsp for garnishing.
3
Loosen the meat from skin and bones and pluck or cut it into small pieces as desired. Stir tangerines and meat into the sauce, season again with salt and pepper. In a bowl, sprinkle with remaining herbs and garnish with chervil as desired. Bread tastes good with it
4
Waiting time approx. 45 minutes