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1
Roast the chicken: Preheat the oven to 450 degrees F. Rinse the chicken and pat dry; season generously inside and out with salt and black pepper.
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2
Stuff the lemon half and herb sprigs inside the cavity, then place the chicken in a baking dish.
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3
Roast until golden brown all over and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 10 minutes.
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4
Transfer to a cutting board and let cool slightly.
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5
Remove and discard the skin, then pull the meat off the bones and chop or tear into bite-size pieces; refrigerate, covered, until ready to use.
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6
Make the mayonnaise: Combine the egg yolks, lemon juice and mustard in a large heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water).
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7
Cook, whisking constantly, until hot, about 2 minutes.
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8
Remove the bowl from the pan and gradually drizzle in the vegetable oil, whisking until thick and creamy.
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9
Whisk in 1 tablespoon water, the cayenne and 1/2 teaspoon salt.
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10
Make the salad: Add the celery and leaves, the shallot, parsley, chives, tarragon and chicken to the prepared mayonnaise.
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11
Add salt, pepper and lemon juice to taste.
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12
Pull out some of the bread from the inside of the baguettes, then stuff with the chicken salad.
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13
Cut into sandwiches; serve with potato chips.
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14
Photograph by Con Poulos
