This jellied chicken is an idea based on the French classic, jambon persillé. Two caveats: You have to like aspic, and you have to make it the day before you serve it. Then invite friends who’ll appreciate it—this is the quintessential labor of love. The upside is that once it’s made, it only needs unmolding, and the meal is ready. The terrine is delicious plain, or serve it with a dab of Plain Homemade Mayonnaise, a simple vinaigrette, or Herb Vinaigrette.