Cold Chicken in White Wine and Parsley Jelly

Name: Cold Chicken in White Wine and Parsley Jelly
Yield: Serves 6–8
Ingredients: Salt to taste; 4 tbsp finely chopped parsley, preferably flat-leafed, for a better flavour; 1 pint/570 ml clarified stock, from the chicken liquid; 1 pint/570 ml clarified stock, from the chicken liquid; 1 pint/570 ml dry white wine; ½–1 oz/14–28 g powdered gelatine (see the note about gelatine); 12 black peppercorns; 2 egg whites; 2 bay leaves; ½ tsp salt; 3 medium onions, skinned and halved; 2 small chickens, each weighing 2½–3 lb/1.25–1.35 kg; 2 sticks of celery, leaves and all; 3 carrots, peeled and halved; 2 leeks, washed, trimmed and chopped; 2 sticks of celery, leaves and all

Preparation info

Serves
6–8

Difficulty
Complex

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This jellied chicken tastes as good as it looks at any party. It’s ideal for a buffet because it is easy to eat with just a fork. The jelly is made of dry white wine and chicken stock, and is flecked with bright green parsley.

Ingredients

For the chicken

2 small chickens, each weighing 2½–3 lb/1.25–1.35 kg
3

Main course

Method

Put the chickens into a saucepan or casserole, cover with water and add the prepared vegetables, bay leaves, salt and peppercorns. Bring to the boil and simmer gently, half covered, for about 2 hours. Test the chickens by piercing a thigh with a very sharp knife – if the juices run completely clear they are cooked, if they run at all pink the chickens need longer. Then take the pan off the heat