My mystery ingredient in the 'fridge tonight is: RANCH DRESSING (made from scratch, with a mortal & pestle; garlic and kosher salt to start, fine chopped parsley &tc...)
This is some kinda long version chicken salad...
1. Chix Breast (freezer burned or not, simple choice)
*Bay leaf
*chopped onion (old and moldy is preferred here)
*fresh cracked peppercorns
*three wilted parsley stems with leaves
*water to cover(filtered or bottled)
Bring to boil together then reduce to simmer until Chicken is brought to local "cooked" temperature standards {may cause cancer in California}.
Quickly drain and discard cooking liquid, reserving Chix Breast. Cool with ice to 40F (chix breast).
2. Dice cooled chicken breast. Add:
*A bit of mayo (oil and egg yolks sternly whipped, or a bit from a prepared jar if you must {may cause cancer in California})
*tarragon (dry or fresh, more dry than fresh if you have the choice, but a touch, just a touch of either whichever way you go.)
*brunoise celery (something like a very small dice, think julienne carrots cut into cubes)
*small dice fresh Red Bell Pepper (for color and flavor)
*Ranch Dressing (if store-bought, omit)
*FOLD above together
3. Good Crusty Bread
*use bread knife, slit whole loaf or mini loaf lengthwise
*apply sandwich spread as generously as dietary restrictions allow
*Enjoy~!
