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