Chicken salad sandwich on potato buns

Season the whole chicken liberally with salt inside and out and refrigerate 12 to 24 hours.

Slow roast the chicken in a preheated 275F oven for two and a half hours.

Combine the water, sugar and yeast and stand five to 10 minutes until bubbling.

Add the egg, cooked potato and butter, then shake in the flour and salt; mix on medium four to five minutes until the dough clears the bowl, then 20 to 30 seconds on high.

Cover and ferment on the counter two hours.

For the mayonnaise, measure the vinegar, salt and egg yolk, puree with the immersion blender, then emulsify the oil in slowly.

Check the dough has doubled and holds an indent; turn out on a floured surface and portion into twelve three-ounce balls.

Shape each ball by pressing in a circle and tucking the dough underneath to build tension on top; set on oiled parchment on a sheet tray, squash them wider, cover with an oiled second tray.

Rise on the counter two to two and a half hours.

Check the chicken at two and a half hours: breast 165F, thigh 185F. Rest and cool it completely; it keeps up to two days.

Pick all the meat off the cooled bird; put the bones and drippings in a pot on the stove three to four hours and strain for stock.

Chop the parsley and tarragon into a bowl, chop the pickles, dice and rinse the onion, then chop the chicken with two passes to break up large chunks and find bones.

Add the lemon juice, mustard and mayonnaise and whip by hand with the fingertips, wrist limp, back and forth, until the chicken shreds; a stand mixer also works.

Transfer to a bowl and chill.

Egg wash the risen buns and bake at 375F for 18 to 20 minutes to a golden brown glossy top and a browned bottom; cool at least 45 minutes.

Cut a bun in half and toast it dark and very crisp in butter.

Spread the reserved mayonnaise as glue, then the chilled chicken salad and the lettuce.