Poach Chicken in Homemade chicken stock until cooked through, about 25-30 minutes. Let cool, then shred or dice.
In a saucepan, combine remaining Homemade chicken stock, Celery, Carrot, and Leek. Simmer until vegetables are tender, about 15 minutes. Stir in Dry sherry.
Sprinkle Gelatin powder over Cold white wine in a small bowl and let stand for 5 minutes to bloom.
Add bloomed Gelatin and Thyme to the warm broth mixture and stir until dissolved.
Arrange Chicken in a lightly oiled mold. Pour broth mixture over the Chicken, ensuring it's fully submerged.
Refrigerate for at least 8 hours, or overnight, until set.
To unmold, dip the mold briefly in warm water. Invert onto a serving platter and garnish with Parsley and Watercress.
Ingredients
6
1.5 lbs680 gChicken thighs-boneless, skinless
1 tsp5 mLSalt
1/2 tsp2.5 mLWhite pepper
4 cups960 mLHomemade chicken stock
1/4 cup60 mLDry sherry
1/2 cup120 mLCelery-diced
1/2 cup120 mLCarrot-diced
1/4 cup60 mLLeek-white part only, diced
2.5 tbsp37.5 mLGelatin powder
1/4 cup60 mLCold white wine
2 tbsp30 mLFresh thyme-leaves
1 tbsp15 mLFresh parsley-chopped
1/4 cup60 mLWatercress sprigs
Equipment
Large pot
Saucepan
Mixing bowl
Jelly mold
Instructions
Season Chicken thighs with Salt and White pepper.
Poach Chicken in Homemade chicken stock until cooked through, about 25-30 minutes. Let cool, then shred or dice.
In a saucepan, combine remaining Homemade chicken stock, Celery, Carrot, and Leek. Simmer until vegetables are tender, about 15 minutes. Stir in Dry sherry.
Sprinkle Gelatin powder over Cold white wine in a small bowl and let stand for 5 minutes to bloom.
Add bloomed Gelatin and Thyme to the warm broth mixture and stir until dissolved.
Arrange Chicken in a lightly oiled mold. Pour broth mixture over the Chicken, ensuring it's fully submerged.
Refrigerate for at least 8 hours, or overnight, until set.
To unmold, dip the mold briefly in warm water. Invert onto a serving platter and garnish with Parsley and Watercress.
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