Coronation Chicken Salad

• 10 whole black peppercorns
• 2 ribs celery, roughly chopped
• 2 yellow onions (1 roughly chopped, 1 finely chopped)
• 1 4-1b. whole chicken
• 1 3"-piece ginger, peeled (2" thinly sliced, 1" finely chopped)
• 1 leek, roughly chopped
• 1 head garlic, halved crosswise, plus 2 cloves, finely chopped
• 1 star anise
• 1/2 lemon, thinly sliced
• 1/2 orange, thinly sliced
• Kosher salt, to taste
• 3 tbsp. unsalted butter
• 1 tbsp. curry powder
• 1/4 cup flour
• 1/4 cup heavy cream
• 2 tbsp. currants
• 2 tbsp. finely chopped dried apricots
• 11/4 cups mayonnaise
• 1/2 cup Greek-style yogurt
• 1/4cup mango chutney
• 1 tbsp. fresh lemon juice
• Freshly ground black pepper, to taste
• 1/2 cup slivered toasted almonds

1. Place peppercorns, celery, roughly chopped onion, chicken, thinly sliced ginger, leek, halved garlic head, star anise, lemon, orange, and salt in a 6-qt. saucepan; add water, covering ingredients by 1". Bring to a boil over high heat, reduce heat to medium-low, and simmer, partially covered, for 1 hour. Remove saucepan from heat and let cool. Remove chicken from pan and set aside. Pour stock through a fine strainer into a 4-qt. saucepan, and bring to a boil over high heat; cook until reduced to 1 cup, about 11/2 hours. Let cool. Meanwhile, remove meat from chicken and tear into thick strips, discarding skin and bones; refrigerate.
2. To make the sauce, heat butter in a 2-qt. saucepan over medium heat. Add finely chopped onion, ginger, and garlic and cook, stirring, until soft, 3-5 minutes. Add curry powder, cook for 2 minutes, and stir in flour. Cook, stirring, for about 1 minute. Add reduced stock and bring to a boil; cook, stirring constantly, until thick, 1-2 minutes. Remove from heat and stir in cream. Pour sauce through a fine strainer into a large bowl and discard solids. Stir currants and apricots into sauce, and let cool. Add mayonnaise, yogurt, chutney, and lemon juice to cooled sauce, season with salt and pepper, and whisk to combine. Add chicken to cooled sauce, and toss to combine; refrigerate. Add almonds just before serving.

black peppercorns, celery, yellow onions, chicken, ginger, garlic, anise, lemon, orange, kosher salt, unsalted butter, curry powder, ubc, ubc, currants, apricots, mayonnaise, yogurt, mango, lemon juice, freshly ground black pepper, almonds

Taken from www.epicurious.com/recipes/member/views/coronation-chicken-salad-50157510 (may not work)