CHICKEN SALAD A LA DANNY KAYE

For those of you who remember Danny Kaye, you'll probably think of him as a movie comedian from the 40's and 50's. You may not know that he was also a gourmet cook, famous for his chicken salad. Here's his recipe, quite an elaborate process that I've honestly never tried. But it should provide a very different chicken salad from the usual. The chicken is highly flavored by unexpected ingredients.

CHICKEN SALAD A LA DANNY KAYE

serves 4

For the chicken

1 chicken, about 3 1/2 lbs

1/2 C sliced carrot

1 C sliced onion

1 small leek, washed and left whole (not easy to do)

1 rib celery, washed and left whole

1 t salt

1/4 t black peppercorns

2 sprigs thyme

2 bay leaves

about 7 C tepid water, more if needed

For the dressing

2 T Dijon style mustard

1 t white wine vinegar

1 t finely chopped garlic

1/4 t salt

1 t freshly ground black pepper

1/2 t Tabasco

5 T extra virgin olive oil

For the garnish

1 dozen Boston lettuce leaves, cleaned

2 dozen fresh tarragon leaves

1. For the chicken: place the chicken, breast side down, in a tall narrow pot, so it fits snugly at the bottom. Add the remaining poaching ingredients. The chicken should be submerged and the water should extend about 1 inch above it. Bring to a gentle boil, cover, and let boil gently for 10 minutes. Remove the pot from the heat and set it aside for the chicken to steep in the hot broth for 45 minutes.

2. Remove the chicken from the pot and set it aside on a platter to cool for a few minutes. (The stock can be strained and frozen for up to 6 months, for use in soup.) Pick the meat from the chicken bones, discarding the skin, bones and fat. Shred the meat with your fingers, following the grain and pulling it into strips (He insists that the meat tastes better shredded than diced with a knife.)

3. For the dressing: mix together all ingredients in a bowl large enough to hold the chicken salad.

4. Add the chicken shreds to the dressing and toss well. Arrnage the Boston lettuce leaves in a "nest" around the periphery of a platter and spoon the tepid or room-temperature chicken salad into the center. Sprinkle with tarragon leaves and serve.

To do ahead: this can all be made a day in advance and kept, covered and chilled. Bring to room temperature before serving.