In this recipe, chicken wings and backs are grilled and used to prepare a smoke-flavored gelée. The gelée can then be used to coat the poached chicken breasts. The breasts can also be grilled, but the smoke-flavored gelée will provide a less striking contrast. As in many gelée and stock recipes, use a pot that closely fits the size of the ingredients. Pack the ingredients in so as little liquid as possible is needed to cover. This renders a more concentrated stock or gelée.