Cold Chicken Curry with Toasted Almonds and Crystallized Ginger

Ingredients

• 1  bay leaf 
• 6  skin-on chicken breast halves bone-in (or 3 full breasts)
• 4 servings butter softened for the rolls
• 1  carrots quartered
• 1  carrots shredded organic
• 2  to 3 celery stalks quartered
• 4 servings crystallized ginger very thinly sliced for garnish
• 2 tablespoons curry powder (see Cook's Note)
• 4 cloves garlic smashed
• 1 small apples green peeled finely chopped
• 1  juice of lemon 
• 4 servings kosher salt 
• 4 servings kosher salt and pepper freshly ground
• 1  optional: lemon sliced
• 4  brioche lobster rolls 
• 1  onion quartered
• 4 servings herb bundle of parsley fresh with kitchen string
• 1 cup greek yogurt plain
• 4 servings sweet potato chips for serving
• 4 servings baby greens crispy chopped
• 4  scallions finely chopped
• 0.5 cup slivered almonds toasted

Equipment

• pot

Directions

1. Put the chicken in a medium stockpot.
2. Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt.
3. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes.
4. Remove the chicken from the liquid and let cool. Strain the stock.
5. Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks.