Tarragon Jellied Chicken and Ham

Name: Tarragon Jellied Chicken and Ham
Yield: Serves 8–10
Ingredients: a few parsley stalks; 1–2 bay leaves; 1 slice fresh root ginger (optional); peppercorns; 1 ham or bacon hock, about 2 lb / 900 g; 1 ham or bacon hock, about 2 lb / 900 g; 1 pt / 570 ml dry white wine; 1½ lb / 680 g chicken portions, on the bone; 1 tbsp finely chopped parsley; 6 leaves gelatine or 6 tsp powdered gelatine; 1 small celery stalk; 1 tbsp finely chopped French tarragon; 6 leaves gelatine or 6 tsp powdered gelatine

Preparation info

Serves
8–10

Difficulty
Complex

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This is one of those useful ‘cut and come again’ dishes that keeps well in the refrigerator, ready for use whenever an impromptu meal or snack is called for. It is also useful for a large gathering or party.

Ingredients

1 ham or bacon hock, about 2 lb / 900 g
1½

Main course

Method

Soak the ham or bacon overnight to get rid of any excess salt. Rinse and put in a large saucepan. Remove any fat from the chicken joints and put them in the pan with the ham. Pour on the wine and enough water to cover, about 2–3 pt / 1.15–1.70 1. Add the herbs, spices, ginger and celery, bring to the boil, and simmer for an hour or so, removing the chicken after 35–40 minutes, or when cooked. T