Chicken Salad With Lime And Red Onions

• 1 4 1/2-pound chicken
• 1 teaspoon white peppercorns
• 1 inchlong piece of peeled ginger root, quartered
• 2 teaspoons coarse sea salt
• 2 large red onions, peeled, halved and very thinly sliced
• 2 tablespoons plus 2 teaspoons lime juice, preferably from kafir or key limes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped mint
• 5 cups cooked jasmine rice

1. Remove any excess fat from the cavity of the chicken, and place it and any giblets (excluding the liver) in a large stock pot.
2. Add the white peppercorns, ginger, sea salt and 4 quarts of water to the pot.
3. Place over medium-high heat, and bring to a simmer.
4. Adjust the heat, and simmer, uncovered, until the chicken is very tender and the meat at the legs just begins to fall away from the bone, about 30 minutes.
5. Remove the chicken from the pot, and set aside to cool.
6. Strain the broth, discarding the solids, and reserve for another use.
7. When the chicken is cool, use your hands to remove and discard the skin.
8. Pull the meat from the carcass, and discard the carcass.
9. Place the meat in a large bowl, and use your fingers to finely shred it.
10. Add the onions, lime juice, salt, black pepper and mint to the bowl, and toss until thoroughly mixed.
11. Serve at room temperature with cooked jasmine rice on the side.

chicken, white peppercorns, ginger root, salt, red onions, lime juice, kosher salt, freshly ground black pepper, mint, jasmine rice

Taken from cooking.nytimes.com/recipes/10963 (may not work)