Quenelles de Volaille

Simple Chicken Quenelles


  • 4 cups chicken stock for poaching
  • 1 pound raw chicken breasts (or about ¼ pound skinned and deboned white meat)
  • 3 egg whites
  • 3 tablespoons crème fraîche, or 2 tablespoons whipping cream
  • ¼ teaspoon salt
  • Dash of white pepper


  1. Heat stock ready to use. Skin, debone, and dice breast meat. Put into blender container. Add raw egg whites and blend on highest speed. Reduce speed to medium, and add remainder of ingredients. Put mixture into shallow bowl. Reduce heat so that stock does not boil. Keep it at a simmer.

  2. With 2 teaspoons mold quenelles. Fill a cup with cold tap water. Dip spoon into it, shake off water, then cut through mixture with the long side of the spoon, filling it about ¼ full, and making a quenelle in the shape of an ellipse. With the other wet spoon push the quenelle out of the spoon and into the hot stock. The quenelles will double in size, so keep them small. Repeat process until all are made.
  3. Quenelles are done when they rise to the top. Lift them out, and put into cold stock or water to stop the cooking process. Keep scum removed as it collects on surface of stock. This recipe makes about 4 dozen. These can be refrigerated in stock, ready to use.