Equipment
Ingredients
Chicken and Poaching Liquid
- 1 whole chicken
- 2500 ml water, cold
- 250 ml dry white wine
- 1 onion, halved
- 2 carrot, roughly chopped
- 2 celery, roughly chopped
- 15 g salt
- 2 g black peppercorn, whole
- 2 bay leaf, dried
Clarification and Aspic
- 3 egg white, lightly beaten
- 15 g unflavored gelatin powder
Garnish
- 10 g fresh tarragon, leaves picked
Nutrition (per serving)
Method
Place the whole chicken, water, dry white wine, onion, carrot, celery, salt, black peppercorns, and bay leaves into a large stockpot. The liquid should just cover the chicken.
Place the pot over medium-high heat and bring to a gentle boil. Skim any foam or impurities that rise to the surface to ensure a clean broth.
Reduce the heat to low, cover partially, and gently poach the chicken until it reaches an internal temperature of 74°C/165°F in the thickest part of the thigh.
Carefully remove the chicken from the broth and transfer to a platter. Let it rest until cool enough to handle, then remove the meat in large, elegant pieces. Discard the skin and bones.
Strain the poaching liquid through a fine-mesh strainer into a clean pot or bowl, discarding the solid aromatics. Allow the broth to cool to room temperature, then skim off all visible surface fat.
To clarify the broth, whisk the lightly beaten egg whites into the cooled, strained broth. Bring to a gentle simmer over medium heat without stirring. An egg white raft will form and trap impurities. Simmer gently for 15 minutes.
Gently break a small hole in the raft and ladle the clear broth from beneath it. Pass the liquid through a fine-mesh strainer lined with damp cheesecloth. You need exactly 1000ml of clarified liquid.
Sprinkle the unflavored gelatin powder over 100ml of cold water to bloom. Stir the bloomed gelatin into the hot clarified broth until completely dissolved.
Arrange the cooled chicken pieces and fresh tarragon leaves neatly in a terrine mold or glass bowl. Carefully pour the slightly cooled gelatinized broth over the chicken.
Transfer the mold to the refrigerator and chill until the jelly is completely set. Slice and serve cold.
Chef's Notes
- The clarification process requires a completely fat-free broth for the raft to work properly. Skim the broth diligently before adding the egg whites.
- James Beard emphasized the quality of the chicken for this dish. Use an air-chilled, pasture-raised bird for the most resilient texture and deepest flavor.
- Adding a splash of cognac or dry sherry to the final clarified broth right before adding the gelatin adds a profound, classic depth of flavor.
- When ladling the broth from under the raft, be extremely gentle. Disturbing the raft will release impurities back into your crystal-clear aspic.
Storage
Refrigerator: 3 days — Keep tightly covered so the jelly does not absorb odors from the refrigerator.
