Ingredients Jump to Instructions ↓

  1. 1 (2 to 3-pound) whole chicken

  2. 1 gallon water

  3. 2 carrots, cut in 2-inch pieces

  4. 3 celery stalks, cut in 2-inch pieces

  5. 1 onion, halved

  6. 1 head garlic, halved horizontally

  7. 2 turnips, halved

  8. 4 fresh thyme sprigs

  9. 2 fresh rosemary sprigs

  10. 10 peppercorns

  11. 3 bay leaves

  12. 1/2 cup walnuts , roughly chopped

  13. Kosher salt

  14. About 1 cup mayonnaise

  15. 1 heaping tablespoon Dijon mustard

  16. 1/2 lemon, juiced

  17. 2 celery stalks, small diced

  18. 2 tablespoons freshly chopped parsley leaves plus sprigs, for garnish

  19. 2 tablespoons extra-virgin olive oil

  20. Freshly ground black pepper

  21. 2 cups shredded chicken meat, roughly chopped

  22. 8 slices sourdough bread , cut 1/2-inch thick

  23. 4 tablespoons unsalted butter , room temperature

  24. 1/4 cup cranberry sauce

  25. 1/2 pound brie

  26. 1 green apple , thinly sliced

Instructions Jump to Ingredients ↑

  1. Begin by poaching the chicken. Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. When done, remove to a platter and set aside to cool. Strain the liquid and reserve it for use as chicken stock . Shred the chicken meat and discard the skin and bones.

  2. Preheat oven to 325 degrees F.

  3. Roughly chop the walnuts and then gently toast in a dry skillet over medium heat until they brown and are slightly fragrant. Season walnuts with salt once they are finished toasting. Add the walnuts, mayonnaise , mustard, lemon juice , celery, parsley, olive oil, and salt and pepper, to taste, in a large mixing bowl and combine. Fold in the shredded chicken and set aside while you prepare the bread.

  4. Toast the bread in a hot oven until golden. Smear each piece with a little butter and then a tablespoon of cranberry sauce over 4 of the pieces. Lay the 4 cranberry-smeared pieces out on a sheet tray and top each piece with 2 to 3 slices of thick-cut brie. Pop this back in the oven for a minute or 2 so the cheese is slightly melted and creamy. Remove from the oven and top with a few slices of green apple. Top with a scoop of the chicken salad and cover with the other half of the bread to complete the sandwich. Serve.


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