Chicken mayonnaise yield: 4 servings preparation time: 2 hours and 30 minutes INGREDIENTS For the chicken: • 2 chicken breasts (with skin and bone) • 1 white onion • 1 large stalk (or 2 small ones) of leek • 1 carrot • 1 stalk of celery • 1 tablespoon of olive oil • 1 teaspoon of salt • 1 bay leaf • 1 stalk of fresh parsley • 2 liters of water For the mayonnaise: • 2 happy chicken eggs • 2 teaspoons of miso paste • 2 teaspoons of Dijon mustard • ¼ teaspoon of salt • 320 ml of vegetable oil • 100 ml of olive oil • drops of lemon (Sicilian or Tahiti) For assembling the chicken mayonnaise: • 3 stalks of celery • 2 green apples • 2 teaspoons of curry powder • 1 teaspoon of smoked paprika powder • salt to taste • freshly ground white pepper to taste • broth and zest of Sicilian lemon PREPARATION METHOD Chicken: Wash and peel the carrot and onion. Cut the onion into 4 parts. Place the skin-on, bone-in chicken breasts in a large pan with the parsley, bay leaf, leek, carrot, onion, celery, olive oil and salt. Add water until it covers the chicken. Cook over high heat until it boils. When the water boils, lower the heat (use the lowest heat setting on your stove), cut a round piece of baking paper that fits inside the pan you are using, make a cut/hole in the middle of it. circle and place this paper over the chicken in the pan. Place a saucer or small pan lid on the paper to weigh it down so the paper doesn't float. Cook the chicken for an hour this way. Turn off the heat after 1 hour and let the chicken cool in the broth. Remove the cold chicken from the broth and shred the meat with your hands into a bowl, discarding the skin and bones. Add a pinch of salt and mix. Book. Basic mayonnaise: In a blender place the eggs, mustard, miso paste and salt. Beat everything quickly and then gradually add the oil already mixed with the olive oil. The oil must be added continuously and very slowly, and as it emulsifies you can increase the speed. When you get the mayonnaise point, transfer it to a bowl, add a few drops of lemon and mix with a whisk. Store in the refrigerator until ready to use. Assembling the chicken mayonnaise: Wash the celery. Chop finely and add to the shredded chicken. Peel the apple, grate it or cut it very finely into sticks and place it in a bowl with 1 teaspoon of lemon broth to prevent it from darkening. Mix the apple with the shredded chicken and celery. In a large bowl, place 1 cup of mayonnaise, 1 tablespoon of lemon juice, the curry powder, smoked paprika, freshly ground white pepper to taste and mix everything. Add the shredded chicken to the mayonnaise and mix. You can add 1 tablespoon of brandy at the end to add more flavor (optional). Transfer to the dish of your choice and finish with a little curry powder, fresh parsley and lemon slices. Serve cold. _____ Director: Play9 + Paola Carosella Cook, screenwriter, executive producer: Paola Carosella Director of Photography: Barbara Hauret Art Director: Juliana Ayres Camera and sound assistant: Alile Dara Onawale Kitchen assistant and contagious smile: Lucileide Batista Beauty: Carolina Mel