Chicken salad sandwiches

Ingredients:

For the chicken:

• Whole chicken weighing 1,800 g.
• Coarse salt and freshly ground black pepper
• 1/2 lemon
• 3 sprigs of parsley or tarragon

For mayonnaise:

• 2 egg yolks
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp Dijon mustard
• 3/4 cup vegetable oil
• 1/8 tsp cayenne pepper
• Coarse salt

For the salad:

• 2 stalks celery, diced
• 2 tablespoons chopped celery leaves
• 1 medium shallot, finely chopped
• 3 tbsp chopped parsley
• 3 tbsp finely chopped chives
• 1 tbsp finely chopped fresh tarragon
• Coarse salt and freshly ground black pepper
• Freshly squeezed lemon juice to taste
• 2 baguettes, cut lengthwise
• Potato chips for serving (optional)

Preparation:

1. Fry the chicken: Preheat the oven to 230 degrees Celsius. Rinse and pat dry the chicken. Season generously with salt and pepper inside and out.
   
   Stuff the chicken with half a lemon and herb sprigs. Place the chicken in a baking dish. Bake until golden brown, about 1 hour and 10 minutes. The internal temperature of the chicken should be 165 degrees Fahrenheit (75 degrees Celsius).
   
   Place the chicken on a cutting board and let it cool slightly. Remove the skin; you won't need it. Then remove the meat from the bones and shred it into small pieces. Cover the meat and refrigerate.
2. Prepare mayonnaise: In a large heatproof bowl set over a saucepan of simmering water (the bowl should not touch the water), combine the egg yolks, lemon juice, and mustard. Heat for 2 minutes, stirring constantly.
   
   Remove the bowl from the pan and gradually pour in the vegetable oil, stirring until the mixture thickens. Add 1 tablespoon of water, cayenne pepper, and 1/2 teaspoon of salt.
3. Prepare the salad: Add celery stalks and leaves, shallots, parsley, chives, tarragon, and chicken to the prepared mayonnaise. Season with salt, pepper, and lemon juice to taste.
   
   Scoop out some of the pulp from the baguettes and fill them with chicken salad. Cut into sandwichesServe with potato chips.