Cold Tarragon Chicken
|Chicken breasts||6 Large, skin on|
|Onion||1 , halved|
|Celery stick||1 , halved|
|Carrot||1 , peeled and halved|
|Tarragon sprigs||3 (1 Extra Sprig For Serving)|
|Lemon||1⁄2 , sliced|
|For tarragon mayonnaise|
|Sunflower oil||200 Milliliter|
|Extra virgin olive oil||100 Milliliter|
|Lemon||1⁄2 , juiced|
|Chopped tarragon||3 Tablespoon|
Several hours in advance - or the day before - put the chicken in a casserole; cover with water; bring to the boil; reduce the heat and remove any surface scum.
Add the onion, celery, carrot, bay leaf, tarragon sprigs and peppercorns.
Return to the boil; reduce the heat; cover; simmer for 10 minutes.
Turn off the heat.
When cold, take the chicken out - keep the liquid in the fridge.
Remove the skin, wrap the breasts in foil and refrigerate.
Whisk the yolks with a little salt in a bowl and add some oil drop by drop, until the mixture starts to emulsify.
Then add each oil gently, in a stream, beating constantly.
When it starts to become very thick, add a little lemon juice and continue until all the oil has gone in.
Thin the mayonnaise with 4 tbsp cooking liquid (freeze the rest for stock).
Stir in the tarragon; season.
Slice the chicken and put on a plate; pour on the sauce.
Chill for at least 3 hours.
Decorate with lemon slices and the extra tarragon.