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Chicken Salad and Cranberry Brie Toast

This recipe creates a sophisticated open-faced toast featuring poached chicken salad. The tender chicken is mixed with creamy ingredients, nuts, and herbs, then served on toasted sourdough bread topped with cranberry sauce, melted brie, and crisp green apple slices for a delightful combination of flavors and textures.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 4 people

Equipment

  • 1 Large Stockpot For poaching the whole chicken.
  • 1 Strainer For straining the chicken stock.
  • 1 Mixing Bowl For preparing the chicken salad.
  • 1 Cutting Board and Knife For preparing vegetables, shredding chicken, slicing apple and brie.
  • 1 Skillet or Griddle For toasting the bread (or use a baking sheet for oven method).

Ingredients
  

Main

  • 1 2 to 3-pound whole chicken
  • 1 gallon water
  • 2 carrots cut in 2-inch pieces
  • 3 celery stalks cut in 2-inch pieces
  • 1 onion halved
  • 1 head garlic halved horizontally
  • 2 turnips halved
  • 4 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 10 peppercorns
  • 3 bay leaves
  • 1/2 cup walnuts roughly chopped
  • Kosher salt
  • About 1 cup mayonnaise
  • 1 heaping tablespoon Dijon mustard
  • 1/2 lemon juiced
  • 2 celery stalks small diced
  • 2 tablespoons freshly chopped parsley leaves plus sprigs for garnish
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • 2 cups shredded chicken meat roughly chopped
  • 8 slices sourdough bread cut 1/2-inch thick
  • 4 tablespoons unsalted butter room temperature
  • 1/4 cup cranberry sauce
  • 1/2 pound brie
  • 1 green apple thinly sliced

Instructions
 

  • 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.;

Notes

1. When poaching the chicken, skim the surface frequently to remove impurities, resulting in a clearer stock. Ensure the chicken is just cooked through to keep the meat moist for the salad.
2. For the chicken salad, adjust the mayonnaise and mustard to achieve your desired consistency and tang. Toasting the walnuts lightly before adding enhances their flavor and crunch.
3. Slice the apple thinly for a pleasant textural contrast against the creamy salad and soft brie. Ensure the brie is at room temperature for better melting when toasted.
4. Consider toasting the bread slightly before adding toppings, or toast the assembled toast under a broiler or in a hot oven to melt the brie without burning the bread.