Chicken And Avocado Salad With Lime Mayonnaise

• 1 2 3/4 pound chicken, with neck, rinsed and patted dry
• 1 teaspoon black peppercorns
• 8 cloves of whole unpeeled garlic, plus 1/2 clove garlic, peeled and chopped
• 1 medium bulb fennel, with leaves
• Coarse sea salt
• 2 scallions, thinly sliced
• 1 1/2 avocados
• 3 tablespoons fresh lime juice, or more to taste
• 1 large egg yolk
• 1 tablespoon Dijon mustard
• 3/4 cup vegetable oil
• 1/4 cup, plus 2 tablespoons whole milk yogurt

1. In a large soup pot, combine chicken, chicken neck, peppercorns and whole garlic cloves.
2. Cut fennel bulb into 1/4-inch dice, and reserve 1/2 cup; add remainder to pot.
3. Chop fennel leaves, and reserve 2 tablespoons; add remainder to pot.
4. Add just enough water to cover chicken, and season generously with sea salt.
5. Bring to a boil, then reduce to a simmer.
6. Cook until chicken juices run clear when sliced at a joint, 20 to 25 minutes.
7. Transfer chicken to a plate and allow to cool completely.
8. Reserve broth for another use.
9. Remove meat from chicken, discarding skin and bones.
10. Cut meat into 1/2-inch pieces.
11. Place in a large bowl with reserved fennel bulb, reserved fennel leaves and scallions.
12. Peel and cut one avocado into 1/2-inch cubes, and add to bowl.
13. Sprinkle with 1 tablespoon lime juice, and toss gently to mix.
14. Prepare mayonnaise: In a small bowl, whisk together egg yolk, 1 tablespoon lime juice, mustard, chopped garlic and a large pinch of salt and pepper.
15. Beginning a drop at a time, whisk in vegetable oil.
16. As it emulsifies, add oil a little faster in a slow, steady stream.
17. When all oil is incorporated and mixture is thick, press remaining half of avocado through a sieve into mixture.
18. Add remaining tablespoon lime juice and yogurt, and whisk to blend.
19. Season to taste with salt and pepper; it should be highly seasoned.
20. Fold 1/3 cup mayonnaise into chicken.
21. There should be just enough mayonnaise to coat ingredients; add more if necessary.
22. Cover and refrigerate for at least an hour.
23. Adjust seasonings before serving, adding more lime juice as desired.

chicken, black peppercorns, garlic, bulb fennel, salt, scallions, avocados, lime juice, egg yolk, mustard, vegetable oil, milk yogurt

Taken from cooking.nytimes.com/recipes/7625 (may not work)