Chook and Avocado Sandwich with Verjuice Mayonnaise
Step 1: Place the stock, peppercorns and bay leaves into a wide high side pan, bring to the boil then reduce to a simmer. Then place the chicken breast into the stock.
Step 2: Simmer until the chicken breast has internal temperature of 63C (it should take approximately 10 minutes for the chicken to reach 63C).
Step 3: Remove the chicken breasts from the stock and place onto a tray lightly covered with foil to rest until cooled.
Step 4: Remove the skin from the chicken and dice.
Step 5: Place the egg yolks, Verjuice, lemon zest, mustard, tarragon and salt in a food processor or blender and blitz on high for 2 minutes.
Step 6: With the motor running, gradually pour in the olive oil, then the grapeseed oil in a slow steady stream until incorporated and thickened.
Step 7: Store in an airtight container and refrigerate until required.
Compiling the Sandwich
Step 8: Place the chicken in a mixing bowl and add 160g of the Verjuice mayonnaise and mix together well with ½ teaspoon of sea salt & freshly ground black pepper to taste.
Step 9: Divide the chicken mix into 3, placing each third into a slice of the bread, top this with the sliced avocado and rocket leaves.
Step 10: Cut in half.
Chook & Avocado
4.0L Chicken Stock
285g chicken breast
1 1/2 avocados peeled and sliced lengthways
To serve young rocket leaves
6 slices bread