Thursday, December 24, 2009

Curry-apple-chicken salad

A perfect use for leftover roast chicken: curry-apple-chicken salad!

The hardest part is removing all the meat from the bones and patiently separating the edibles from the inedibles -- I'm very picky about this as I do not like any type of cartilage, skin, or other unappetizing parts in my chicken salad. Be sure to save the bones, skin, and everything you don't eat for making stock (a.k.a. bone broth).

Chop the meat into small pieces, and mix with plenty of chopped apple (try half an apple to start), homemade mayonnaise, curry powder (I use muchi curry), salt, and black pepper. Serve on toasted, buttered whole wheat sourdough bread topped with mustard greens, kale, or your choice of seasonal greens. This is a perfect lunch box meal, provided you have an insulated bag (like these from BuiltNY) and freezer pack.

The version of this that I made last spring, which featured fresh arugula, made for a prettier picture.

Here is a special tip on roasting chicken: If you were smart and saved all the juice and fat after roasting the chicken (assuming you didn't make gravy with it), you can refrigerate the juice/fat in a gravy boat, and when it solidifies simply remove the fat from the top and save it for frying potatoes or making chopped liver (recipe coming soon!). This fat is also known as schmaltz. So now you know where that term came from. :)

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