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.
|prosciutto slice, about
|red wine chicken stock|
|salt and pepper||to taste||to taste|
|parsley, finely chopped at the last minute|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.