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.
|split boned breasts, wings, and backs|
|clear brown chicken stock (see note)|
|salt and pepper||to taste||to taste|
Smoked gelée can be used to coat the chilled chicken breasts, served chopped on the side, or used to construct an hure. Garniture such as diced grilled peppers, ham, tomatoes, mushrooms, or even fruits such as peaches can be incorporated into the gelée or served on the side. Avoid using tropical fruits, however, because the protease they contain will break down the natural gelatin contained in the gelée, causing it to melt.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.