Chicken Salad and Cranberry Brie Toast

Ingredients

• 3  bay leaves 
• 4 servings pepper black freshly ground
• 0.5 pound round of président brie 
• 2  carrots cut in 2-inch pieces
• 2 small celery stalks diced
• 3  celery stalks cut in 2-inch pieces
• 2 cups chicken meat shredded roughly chopped
• 1 tablespoon dijon mustard 
• 1 head garlic halved
• 1  apples green thinly sliced
• 0.5  juice of lemon juiced
• 4 servings kosher salt 
• 1 cup mayonnaise 
• 2 tablespoons olive oil extra-virgin
• 1  onion halved
• 2 tablespoons freshly parsley leaves plus sprigs chopped for garnish
• 10  peppercorns 
• 2  rosemary sprigs fresh
• 8 slices sourdough bread 
• 4  thyme sprigs fresh
• 2  turnips halved
• 4 tablespoons butter unsalted room temperature
• 0.5 cup walnuts roughly chopped
• 1 gallon water 
• 2 pound meat from a rotisserie chicken whole
• 0.3 cup cranberry sauce 

Equipment

• frying pan
• oven
• mixing bowl
• pot

Directions

1. Begin by poaching the chicken.
2. Put the chicken in a large stockpot and cover with 1 gallon of cool water.
3. 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.;
4. Preheat oven to 325 degrees F.
5. Roughly chop the walnuts and then gently toast in a dry skillet over medium heat until they brown and are slightly fragrant. Season walnuts with salt once they are finished toasting.
6. Add the walnuts, mayonnaise, mustard, lemon juice, celery, parsley, olive oil, and salt and pepper, to taste, in a large mixing bowl and combine. Fold in the shredded chicken and set aside while you prepare the bread.
7. Toast the bread in a hot oven until golden. Smear each piece with a little butter and then a tablespoon of cranberry sauce over 4 of the pieces.
8. Lay the 4 cranberry-smeared pieces out on a sheet tray and top each piece with 2 to 3 slices of thick-cut brie. Pop this back in the oven for a minute or 2 so the cheese is slightly melted and creamy.
9. Remove from the oven and top with a few slices of green apple. Top with a scoop of the chicken salad and cover with the other half of the bread to complete the sandwich.
10. Serve.