Autumn｜Chicken｜Japanese｜Western｜チキンのゼリー寄せ(洋風にこごり）
Chicken Aspic (Western-Style Jelly Terrine)
Culinary Workshop - Culinary Art - Nov. 2008
Ingredients (For a 21cm Pound Cake Mold)
| Chicken Thigh (bone-in) | 2 pieces ... Cut into halves at the joint |
| Bacon (block) | 60g ... Keep as a block |
| Onion | 60g ... Cut into 6 wedges |
| Carrot | 60g ... Keep whole |
| Celery | 60g ... Keep whole |
| Leek | 60g ... Cut into chunks |
| Garlic (unpeeled) | 1 clove |
| Parsley Stems | 4 stalks |
| Stuffed Olives | 10 pieces |
| Quail Eggs (boiled) | 10 eggs |
| White Peppercorns | 10 grains |
| Dried Thyme | As needed |
| Salt | 1/5 teaspoon |
| Pepper | As needed |
Seasonings
| White Wine | 30ml |
| Chicken Broth | 300ml |
| Bouillon Cube | 1 cube |
| Powdered Gelatin | 3g (soaked in 10ml water) |
Instructions
- Heat a heavy-bottomed pot with salad oil (not listed in ingredients), sear the chicken skin-side down until browned, then add the bacon, onion, and leek to sauté.
- Flambé with white wine, add chicken broth and bouillon, bring to a boil, skim off scum, and add garlic and thyme. Simmer on low heat for about 20 minutes, adding water if necessary.
- Roughly shred the chicken, dice the bacon and celery, cut the carrots into flower shapes, and align the onion pieces. Remove garlic and other aromatics.
- Strain the cooking liquid to obtain 300ml, return it to the pot, and season with salt and pepper. Dissolve the gelatin, transfer to a bowl, and cool over an ice bath until slightly thickened. Add parsley.
- Lightly grease a pound cake mold with salad oil, layer the ingredients, stuffed olives, and quail eggs, then pour in the gelatin mixture. Chill in the refrigerator for at least 3 hours to set.
- Slice and serve on plates, garnished with chicory and pickles.