- Serves: 6
- Cook Time: 1 hour 20 minutes
- Prep Time: 15 minutes plus 1 hour infusing
- Effort: easy
- 250 ml red wine vinegar
- 2 tbsp caster sugar
- 2 bay leaves
- 1 cinnamon stick
- ½ tsp crushed black peppercorns
- 150 g raisins
- 1 orange, zest only, in strips
- 1 lemon, zest only, in strips
- 1 whole spring chicken
- 2 carrots, peeled, roughly chopped
- 3 sticks celery, roughly chopped
- 1 onion, peeled, quartered
- 1 bulbs garlic, halved horizontally
- 1 bunches flat leaf fresh parsley, leaves removed
- 250 g pine kernels, toasted
- 150 ml olive oil
1. Mix together the red wine vinegar, sugar, one bay leaf, cinnamon stick, peppercorns, raisins and orange and lemon zest in a bowl and leave to infuse for one hour. Strain through a fine sieve, discarding the solids.
2. Place the chicken into a large pot, cover with water and add the carrot, celery, onion, garlic and the remaining bay leaf. Season with salt and freshly ground black pepper, then bring to the boil. Reduce to a simmer and cook for 1 hour 20 minutes, skimming away any scum, until the chicken is cooked through (the juices should run clear when a skewer is inserted between the leg and the body). Remove the chicken from the broth and leave to cool.
3. Remove the skin and fat from the chicken and shred the meat into large pieces. Place the chicken meat in a bowl and spoon over the red wine vinegar mixture, to taste. Add the parsley, pine nuts and olive oil and mix well to coat.
4. Serve the salad with some chunks of sourdough bread on the side.
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