Cold white meat with mayo

This recipe allows the reuse of already roasted white meat (chicken, guinea fowl, quail, goose, turkey, pork, veal...).
If you don't have enough leftovers, roast an additional piece of meat of the same style (see below). Then let it cool down.
Cut it into pieces with a sharp knife.
Don't forget the "oysters".

Prepare the mayonnaise:
In a bowl with a high rim, put the extra-fresh egg yolk (less than 9 days old), 1 tsp. of mustard and a hint of salt.
Mix with a mixer.
While continuing to mix, drizzle in the oil in progressively a small stream. Continue beating to thicken the mayonnaise.

Offer the mayonnaise on the side.



If necessary, roast chicken recipe:

Have the chicken emptied and clamped by the poultry keeper, asking him to remove the wishbone (collarbone) so that it can be easily cut up afterwards.
If you still have the liver, gizzard and heart, prepare them and then put them back into the trunk of the chicken for cooking.

Preheat the oven to 210°C / 410°F.

Grease the chicken with 1 tbsp of oil.
Season with salt and pepper inside and out.
Massage it to penetrate the salt and oil a little.
Rinse the thyme sprig and insert it inside.
Place the chicken on a wing in a dish.
When the oven is hot, bake the chicken for 15 minutes.

Turn it over on the other wing for another 15 minutes. (You can also use the spit).

Put it back on its back and baste it with the cooking juices from time to time (20 min).

Prick a thigh with the tip of a knife to check that no blood drips out (finished cooking).
Note: some people use a cast iron dish that is preheated as soon as the oven is turned on. The radiant heat from the dish helps to grill the animal evenly.

Take it out of the oven and let it rest for 15 min in a warm place in a loose-fitting aluminum foil.
In the meantime, degrease the dish and deglaze it with some broth (or water) to make a juice.
Do NOT pour this juice on the skin, to keep it crispy, but serve it separately.

You can improve the mayo by adding a few drops of very good wine or cider vinegar. You can also replace 5 cl of peanut oil with some olive oil.
Remove the meat from the fridge 15 min ahead, to avoid eating a meat too cold.
You can also add some pickles. Already made, or that you made (see recipe in the glossary).