Tuna of Chicken

• a 3- to 4-pound chicken, skin removed
• 1 carrot, chopped coarse
• 1 onion, quartered
• 2 garlic cloves
• fine sea salt to taste
• freshly ground black pepper to taste
• 1 to 1 1/4 cups extra-virgin olive oil
• 1/2 cup fresh sage leaves (about 1 small bunch)
• 10 garlic cloves, crushed lightly
• fine sea salt to taste
• freshly ground black pepper to taste
• 1/2 pound mesclun or other tender salad greens

1. In an 8-to-9 quart kettle combine chicken, vegetables, salt, pepper, and enough water to cover chicken completely.
2. Bring mixture to a boil, skimming any foam that rises to surface, and simmer, covered, 2 1/2 hours.
3. Remove kettle from heat and let chicken cool completely, uncovered, in poaching liquid.
4. Remove chicken from liquid and shred, discarding bones.
5. Drizzle 2 tablespoons oil over bottom of a 4-to-6 cup terrine and cover with one-third chicken, a few sage leaves, a few garlic cloves, salt, and pepper.
6. Drizzle with 2 tablespoons more oil and continue layering, making at least 3 layers, in same manner.
7. Pour enough remaining oil into terrine to cover chicken.
8. Lay a sheet of plastic wrap on surface of chicken and chill terrine at least 1 day and up to 3 days.
9. Let terrine stand at room temperature 1 hour before serving.
10. Pour off about 3 tablespoons oil from terrine and in a large bowl toss it with mesclun and sail and pepper to taste.
11. Spoon chicken mixture over greens.

carrot, onion, garlic, salt, freshly ground black pepper, extravirgin olive oil, fresh sage, garlic, salt, freshly ground black pepper, other tender salad greens

Taken from www.epicurious.com/recipes/food/views/-tuna-of-chicken-13224 (may not work)