Chicken and Fennel Salad Sandwiches |
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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 12 |
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Roasting the chickens and using both dark and white meat results in chicken salad with deep flavor. (Buying rotisserie chickens will cut down on the timing, but be sure to choose minimally seasoned birds.) Fennel, standing in for the usual celery, along with fennel seed and fresh basil, adds an unexpected note of sophistication. Ingredients:
3 whole chickens |
4 teaspoons salt |
3/4 teaspoon black pepper |
1/2 stick (1/4 cup) unsalted butter, softened |
1 1/4 cups mayonnaise |
1/2 cup plain yogurt |
1 teaspoon finely grated fresh lemon zest |
1/4 cup fresh lemon juice |
1 1/2 teaspoons fennel seeds, toasted and cooled, then lightly crushed |
1 1/2 teaspoons salt |
1 teaspoon black pepper |
1 cup chopped fresh basil |
3cups chopped fennel bulb (sometimes called anise; from 2 to 3 medium bulbs, stalks discarded) |
12 rolls or buns |
Directions:
1. Roast chickens: Put oven rack in middle position and preheat oven to 425°F.
2. Rinse chickens inside and out and pat dry. Stir together salt and pepper, then sprinkle over chickens inside and out. Put 1 tablespoon softened butter evenly under skin of each breast, then rub remaining tablespoon butter over skin of each. Arrange chickens in a 17- by 12-inch shallow heavy baking pan and roast, switching position of chickens and rotating pan halfway through roasting to help cook evenly, until thermometer inserted into fleshy part of each thigh (do not touch bone) registers 170°F, about 1 hour. Cool completely, about 1 hour.
3. Discard skin and bones from chickens, then coarsely shred meat and transfer to a large bowl.
4. Make dressing and assemble sandwiches: Stir together mayonnaise, yogurt, zest, lemon juice, fennel seeds, salt, pepper, and basil, then pour over chicken in bowl. Add chopped fennel and stir to combine. Season with salt and pepper.
5. Serve chicken salad in rolls.
6. Cooks' note: Chicken salad, without basil, can be made 1 day ahead and chilled, covered. Stir in basil before serving.
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