Poulet En Gelée

Chicken in Aspic

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 (6-pound) roasting chicken or capon
  • Salt and pepper to taste
  • Fresh tarragon, or dr


  1. Clean chicken. Remove giblets and make some stock to use at a later date. Season cavity with salt and pepper. Stuff with branches of fresh tarragon, or sprinkle the cavity with about 1 tablespoon dried tarragon. Add a chunk of butter. Truss an