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Cold Red Wine–Chicken Daube
Preparation info
- yield:
4
main-course servings - Difficulty
Easy
Appears in
Published 1991
You can skip the nineteenth-century touch of larding the chicken with prosciutto, but it does make the dish special. The secret to the gelée is to make a red wine stock as you would regular brown stock but replace the water with red wine.
Ingredients
| prosciutto slice, about |
Method
- Insert the strips of prosciutto into the flesh of the chicken on both the skin and flesh sides with a hinged larding needle.
- Simmer the stock, while skimming off any froth or scum that floats to the surface, until
3 cups