Poulet en Gelée

Name: Poulet en Gelée
Cuisine: France
Ingredients: 3 tablespoons oil (half peanut, half olive); 3 tablespoons oil (half peanut, half olive); 3 tablespoons oil (half peanut, half olive); 2 celery stalks, sliced; 3 carrots, sliced; 5 garlic cloves, minced; 2 onions, chopped; 1 cup dry white wine or dry vermouth; ½ cup white vinegar; 1 cup water or stock (made with wings, neck, gizzard, bay leaves, salt, and water); 1 cup water or stock (made with wings, neck, gizzard, bay leaves, salt, and water); 1 cup dry white wine or dry vermouth; juice of 3 lemons; 1 cup water or stock (made with wings, neck, gizzard, bay leaves, salt, and water); 2 teaspoons thyme; 1 cup water or stock (made with wings, neck, gizzard, bay leaves, salt, and water); 1 cup water or stock (made with wings, neck, gizzard, bay leaves, salt, and water); freshly ground pepper; 1 5-pound roasting chicken, cut into serving pieces; 2 bay leaves; salt; 1 bunch watercress or several lettuce leaves; 1 bunch watercress or several lettuce leaves; 2 egg whites, beaten stiff; 2 tablespoons sherry; 2 tablespoons chopped parsley or chives; 2 tablespoons chopped parsley or chives; 3 lemons, cut in wedges; 1 bunch watercress or several lettuce leaves

Jellied Chicken

Preparation info

For
6
People

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This is a delicious dish, perfect for a summer meal or a buffet. The vegetables, white wine, lemon juice, and herbs impart a subtle flavor to the chicken, and the jellied mound looks inviting garnished with crisp greens. Though never perfect aesthetically (the jelly will be cloudy), this dish is delectable when properly seasoned.

Ingredients

3 tablespoons oil (half peanut, half olive)
3 carrots, sliced
2

Europe
France
Dinner
Gluten-free
Summer

Method

Heat the oil in a heavy-bottomed pan and add the carrots, celery, onions, and garlic. Lower the heat and cook for 15 minutes. Add the vinegar, wine or vermouth, lemon juice, water or stock, 1 teaspoon of the thyme, bay leaves, salt, and pepper and simmer for 15 minutes. Correct the seasoning (the bro