Old-fashioned Chicken in Gelatine

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Old-fashioned Chicken in Gelatine
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 17 h. 30 min.
Ready in
Calories:
500
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie500 kcal(24 %)
Protein63.1 g(64 %)
Fat21.78 g(19 %)
Carbohydrates2.53 g(2 %)
Sugar added0 g(0 %)
Roughage0.35 g(1 %)
Vitamin A31.31 mg(3,914 %)
Vitamin D0.75 μg(4 %)
Vitamin E0.47 mg(4 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.48 mg(44 %)
Niacin24.02 mg(200 %)
Vitamin B₆1.13 mg(81 %)
Folate17.97 μg(6 %)
Pantothenic acid3.05 mg(51 %)
Biotin0.26 μg(1 %)
Vitamin B₁₂1.06 μg(35 %)
Vitamin C1.69 mg(2 %)
Potassium748.87 mg(19 %)
Calcium52.06 mg(5 %)
Magnesium70.29 mg(23 %)
Iron3.79 mg(25 %)
Iodine0.15 μg(0 %)
Zinc4.81 mg(60 %)
Saturated fatty acids5.9 g
Cholesterol354.76 mg

Ingredients

for
8
Ingredients
71 ounces chicken joint
water
2 cups dry white wine
1 bay leaf
1 teaspoon peppercorns (lightly crushed)
1 teaspoon salt
2 tablespoons finely chopped Tarragon
4 scallions (sliced)
1 tablespoon Powdered gelatine
¼ cup white wine vinegar
To garnish
Chicory (endive)
Tarragon
How healthy are the main ingredients?
TarragonsaltChicoryTarragon
Preparation

Kitchen utensils

1 Sieve, 1 Cutting board, 1 Small knife, 1 Bowl, 1 beschichtete Skillet, 1 Wooden spoon, 1 Parchment paper, 1 Baking sheet, 1 Teaspoon, 1 Tablespoon

Preparation steps

1.
Put the chicken into a large heavy-based pan and just cover with water. Add the wine, bay leaf, peppercorns and salt. Bring to a boil, then reduce the heat and simmer gently for about 30 minutes, until the chicken is tender. Remove the chicken from the pan and set aside to cool. Leave the liquid to simmer very gently.
2.
Tear the meat from the chicken bones. Return the bones to the simmering liquid and cook gently for a further 30 minutes.
3.
Put the chicken meat into a bowl. Add the tarragon and spring onions and season to taste with salt and pepper. Mix well and put into a large terrine or deep serving dish, then chill while you prepare the jelly.
4.
Strain the liquid through a sieve into a bowl. Cover and chill until completely cold and partly set.
5.
Remove any fat from the surface of the set liquid. Put the partly set jelly into a pan (don't include the sediment that has settled at the bottom) and heat gently until almost simmering. Season to taste then remove from the heat.
6.
Sprinkle the gelatine over the white wine vinegar and then dissolve in the heated liquid, stirring well. Allow to cool to room temperature, then ladle over the chicken. Cover and refrigerate overnight until completely set.
7.
To serve: invert the terrine or dish onto a serving platter and unmould. Serve sliced with chicory leaves and tarragon.