Chicken and corn salad

Ingredients for 6 servings:

• 1,800 g chicken(s)
• 1 celery, roughly chopped
• 2 large carrots
• 2 stalk(s) leeks, roughly chopped
• 1 onion(s)
• some cloves for spiking
• 2 bay leaves
• 1 tbsp thyme, dried
• Salt and pepper from the mill
• 1 bunch parsley, flat
• 1 m.-large parsley root(s)
• 1 bunch of spring onions, cut into fine rings
• 4 cans of corn, medium cans
• 2 glasses of remoulade
• some milk
• 5 eggs, hard-boiled, diced
• 3 tsp curry

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

a bit complicated, but the taste makes up for everything

Place the chicken in a large pot with celery, carrots, leeks, onions, bay leaves, thyme, parsley, parsley root, and salt, and bring to a boil. Simmer uncovered for about 2.5 hours. Remove, skin, and cut the cooled meat into small pieces. Mix the remoulade with the milk and spices to a semi-liquid sauce. Stir in the eggs and spring onions. Then add the washed and well-drained corn kernels and the chicken meat and mix well. Season with salt and pepper. Let stand overnight in the refrigerator. Season again to taste just before serving. Serve with fresh baguette.