Food Network: Chicken Salad with Fennel Spice

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Chicken Salad with Fennel Spice
Recipe courtesy Michael Chiarello

Ingredients
Boiled chicken:
1 chicken, about 3 1/2 pounds
3 tablespoons Fennel Spice Rub, recipe follows, plus 1 1/2 teaspoons
6 tablespoons extra-virgin olive oil, plus 6 tablespoons
1 large celery rib, halved
1 large carrot, halved
1 large yellow onion, quartered
2 bay leaves

1/4 cup thinly sliced celery heart
1/4 red onion, thinly sliced

2 to 3 teaspoons fresh lemon juice
Sea salt, preferably gray, and freshly ground black pepper
1/4 cup thinly sliced fresh basil leaves

Instructions
Lay out the chicken, spreading out the parts as much
as possible. Cover generously with 3 tablespoons of the fennel spice, rubbing it
into the skin. Place a large pot over medium-high heat. When the pan is hot, add 6
tablespoons of the oil and heat to almost smoking. Add the chicken and brown on
all sides, about 5 to 6 minutes per side. Add the celery, carrot, onion and bay
leaves and sauté for a few minutes. Add 4 cups of water to the pot, or
enough to cover the chicken. Bring to a gentle simmer and cook just until the
chicken is almost fully cooked, about 40 minutes. Turn off the heat and cover and

let cool. When pan has cooled, place in the fridge overnight.

Lift out the cooled chicken and strain the stock, discarding the solids.
Refrigerate or freeze the chicken stock for another use.

Remove the skin and bones from the chicken. Shred the meat by hand into rough
bite-size pieces.

In a large bowl, combine the shredded chicken, celery heart, red onion, 6
tablespoons olive oil, 2 tablespoons lemon juice, remaining 1 1/2 teaspoons Fennel
Spice Rub, and salt and pepper, to taste. Add more oil, lemon juice, or Fennel
Spice Rub, if desired. Add the basil and serve.

Fennel Spice Rub:
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt

Put the fennel seeds, coriander seeds, and peppercorns
in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds
toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool.
They must be cool before grinding, or they will gum up the blades.
Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking
the blender occasionally to redistribute the seeds. Store in a tightly sealed

glass jar in a cool, dry place, or freeze.

Yield: about 1 1/4 cups