Chaud-Froid de Poulet à La Gelée

Name: Chaud-Froid de Poulet à La Gelée (Chicken in Jellied White Sauce)
Cuisine: France
Ingredients: Truffles; 1 (5–6-pound) roasting chicken or capon; 1 onion, sliced; 1 celery branch, sliced; Parsley sprigs; Gelée; 2 carrots, cut in chunks; 2 leeks, cleaned and sliced

Chicken in Jellied White Sauce

Preparation info

Difficulty
Medium

Appears in

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

Europe
France
Lunch
Dinner
Mediterranean

Method

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.
Lift chicken from liquid to platt