Chaud-Froid de Poulet à La Gelée

Chicken in Jellied White Sauce

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 (5–6-pound) roasting chicken or capon
  • 2 carrots, cut in chunks

Method

  1. Cook chicken the day before it is to be served. Remove giblets and tie chicken. Put into a large kettle. Cover with water. Add giblets, carrots, leeks, onion, celery, and parsley. Bring to a boil. Reduce heat, cover, and simmer 1½ hours. Remove from heat and let stand, uncovered, for 1 hour.
  2. Lift chicken from liquid to platt