Instructions
- Remove the confit chicken from the fat and shred the meat. Discard the skin and bones.
- In a large bowl, combine the shredded chicken, Brioche Breadcrumbs, Fresh Tarragon, Fleur de Sel, and White Pepper. Mix gently.
- Shape the chicken mixture into a loaf and place in a lightly greased loaf pan lined with plastic wrap.
- Bloom the Gelatin by sprinkling it over the Cold Chicken Consommé in a small bowl. Let stand for 5 minutes.
- In a saucepan, gently heat the Chicken Consommé, Vin Jaune, and Lemon Juice. Do not boil.
- Add the bloomed Gelatin to the warm sauce and stir until completely dissolved.
- Stir in the White Truffle Oil.
- Pour the sauce over the chicken loaf, ensuring it's fully submerged.
- Refrigerate for at least 8 hours, or overnight, until fully set.
- Unmold the loaf and slice to serve with toasted brioche and a delicate salad.
