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1
Begin by poaching the chicken.
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2
Put the chicken in a large stockpot and cover with 1 gallon of cool water.
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3
Add the vegetables and herbs and bring the pot up to a boil over medium-high heat.
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4
Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface.
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5
When done, remove to a platter and set aside to cool.
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6
Strain the liquid and reserve it for use as chicken stock.
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7
Shred the chicken meat and discard the skin and bones.
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8
Preheat oven to 325 degrees F.
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9
Roughly chop the walnuts and then gently toast in a dry skillet over medium heat until they brown and are slightly fragrant.
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10
Season walnuts with salt once they are finished toasting.
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11
Add the walnuts, mayonnaise, mustard, lemon juice, celery, parsley, olive oil, and salt and pepper, to taste, in a large mixing bowl and combine.
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12
Fold in the shredded chicken and set aside while you prepare the bread.
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13
Toast the bread in a hot oven until golden.
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14
Smear each piece with a little butter and then a tablespoon of cranberry sauce over 4 of the pieces.
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15
Lay the 4 cranberry-smeared pieces out on a sheet tray and top each piece with 2 to 3 slices of thick-cut brie.
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16
Pop this back in the oven for a minute or 2 so the cheese is slightly melted and creamy.
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17
Remove from the oven and top with a few slices of green apple.
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18
Top with a scoop of the chicken salad and cover with the other half of the bread to complete the sandwich.
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19
Serve.
