Chicken in Aspic
- For the chicken legs
- 80 grams salt
- 80 grams Pickling salt
- 2 bay leaves
- 6 Juniper berries
- 3 cloves
- 2 teaspoons Mustard seed
- 2 sprigs thyme
- 4 Chicken legs (250 grams with skin) (approximately 9 ounces)
- For the stock
- 1 onion
- 150 grams Celery root
- 1 carrot
- 2 yellow carrots
- 1 stalk Celery
- 1 bay leaf
- 2 Juniper berries
- 10 black peppercorns
Prepare the chicken legs at least 6 days prior to serving:
Bring 2 liters (approximately 8 cups) water and the salt to a boil in a pot and then remove from the heat. Add the spices and herbs and let cool. Rinse the chicken legs, pat dry, add to the curing mixture, cover and let cure for 5 days.
The day prior to preparing the terrine: Remove the chicken legs from the curing liquid.
For the stock: Peel the onion and cut into quarters. Peel the celery root and cut into 1 cm (approximately 1/3 inch) thick pieces. Peel the carrots and cut in half lengthwise. Rinse the celery, peel and cut in half crosswise.
In a large pot, heat 2 liters (approximately 8 cups) water with a little salt. Add the onion and chicken legs and bring to a boil, skimming off any foam. Simmer for about 30 minutes. Add the spices and remaining vegetables and cook until softened, around 30 minutes. Remove the chicken legs from the stock and pick the meat from the bones. Strain the stock through a sieve, set the carrots, celery root and celery aside and discard the onion and spices.
To build the terrine: Bloom the gelatin in cold water. Remove as much fat from the broth as possible. Measure out 600 ml (approximately 2 1/2 cups) stock and place in a saucepan. Peel the garlic and mince. Add to the stock along with the lemon zest, chile pepper and thyme. Simmer for 5 minutes and then strain again. Let cool for 10 minutes.
Squeeze out any excess water from the gelatin and melt in the warm liquid. Add the vinegar and sugar and season with salt.
Wipe a 1.5 liter (approximately 50-ounce) loaf pan with a damp cloth then line with plastic wrap. Layer the vegetables and meat in the pan then pour the gelatin mixture over to. Gently shake the mold to remove any air pockets then chill the terrine for at least 6 hours, preferably overnight. Invert the terrine onto a cutting board, discard the plastic wrap and cut with a very sharp knife into 8-12 slices. Arrange on serving plates.