72 Jellied Chicken with Peppercorns

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

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

Europe
France
Main course
Gluten-free
Mediterranean

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