Poultry salad

Name: Poultry salad
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 1 poulard ready for cooking (approx. 1,25 kg); 1 collar Soup Greens; 1 Bay leaf; 1/2 TABLESPOON Peppercorns; 4 Juniper berries; 4 Cloves; 7-10 Tbsp Salt; 150 g frozen peas; 1 can(s) (425 ml) Mushrooms (Minis); 1 glass (370 ml) Asparagus spears; 1 can(s) (314 ml) Mandarin Oranges; 5 TABLESPOONS mayonnaise; 5 TABLESPOONS Whole milk yoghurt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry Powder; 2-4 Tbsp Wine vinegar; 7-10 Tbsp Chives

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 8

1 poulard ready for cooking (approx. 1,25 kg)
1 collar Soup Greens
1 Bay leaf
1/2 TABLESPOON Peppercorns
4 Juniper berries
4 Cloves
7-10 Tbsp Salt
150 g frozen peas
1 can(s) (425 ml) Mushrooms (Minis)
1 glass (370 ml) Asparagus spears
1 can(s) (314 ml) Mandarin Oranges
5 TABLESPOONS mayonnaise
5 TABLESPOONS Whole milk yoghurt
7-10 Tbsp Pepper
7-10 Tbsp Curry Powder
2-4 Tbsp Wine vinegar
7-10 Tbsp Chives

Directions

1
Put the poulard in a large pot and cover with hot water. Clean or peel and wash the soup greens. Add laurel, peppercorns, juniper, cloves and soup vegetables. Salt the water. Bring to the boil and simmer for 1 1/2-2 hours. In the meantime, skim off any foam that forms on the stock. Remove the finished chicken and let it cool down. Defrost peas at room temperature. Drain mushrooms. Drain the asparagus, carefully take it out of the jar and cut it into pieces of about 3 cm length with a sharp knife. Drain mandarins, collect the juice. Stir mayonnaise, yoghurt and tangerine juice until smooth. Season to taste with salt, pepper, curry and vinegar. Remove flesh from skin and bone and chop finely. Mix mushrooms, meat, peas, asparagus, mandarins and sauce. Season salad with salt, pepper and vinegar. Arrange salad in a bowl and garnish with chives
2
With 10 people:
3
Waiting time approx. 1 hour