Name: Jellied Chicken with Peppercorns
Yield: For four people
Cuisine: French
Ingredients: 200 ml (⅓ pint) dry vermouth; 2 leaves of gelatine (about 1 oz) or 2 level teaspoons powdered gelatine; ½ litre (scant pint) stock made by dissolving 1 chicken stock cube in ½ litre (scant pint) water; 4 chicken legs (drumstick and thigh) weighing 220 g (7¾ oz) each, possibly left over from the previous recipe; Salt; 4 slices of smoked streaky bacon weighing 30 g (1 oz) each; 1 tablespoon chervil sprigs; 12 white peppercorns; 1 teaspoon tarragon leaves

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Volaille en gelée aux grains de poivre ‘For country picnics’

Ingredients

Main ingredients

4 chicken legs (drumstick and thigh) weighing 220 g (7¾

Method

One day in advance

Preparing the Chicken Legs

Salt the chicken legs all over lightly, rubbing the salt in with your hand, and roll each leg carefully in a slice of bacon. Arrange them in a dish, seasoned with the peppercorns, chervil and tarragon. Cover with the vermouth and put to marinate overnight in the ref