Chicken Jelly With Cold Poached Chicken
- Total Time
- 5 hours 20 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 5pounds chicken backs and necks
- 5quarts water
- 2cloves
- 1medium yellow onion, unpeeled
- 1sprig fresh parsley
- 1rib celery, roughly chopped
- 5black peppercorns
- Kosher salt to taste
- 3pounds chicken gizzards, washed
- 2chicken breasts, on the bone, split and skinned
- Freshly ground pepper to taste
- 1tablespoon chopped Italian parsley
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Preparation
- Step 1
Add chicken backs and necks to 4 quarts of water in a large pot. Press the cloves into the onion and add to the pot along with the parsley, celery and peppercorns. Bring to a boil. Lower heat and simmer slowly for 3 hours, skimming off the foam. Season with salt.
- Step 2
If you wish to save the gizzards for another use, tie them in cheesecloth. Add them to the pot with 1 quart of water. Simmer 2 more hours.
- Step 3
Remove and save gizzards if desired. Strain broth through a fine mesh sieve. Clean pot and pour broth back in. Bring to a boil, lower the heat slightly and simmer for 1½ hours. Lower the heat so the broth is at a bare simmer. Add chicken breasts and poach until just cooked through, about 25 minutes. Remove breasts from the broth and set both aside to cool.
- Step 4
Refrigerate chicken and broth overnight. Remove layer of fat from chicken jelly. Remove the breast meat from the bones and thinly slice on the diagonal. Season with salt and pepper. Spoon some jelly into 4 bowls and fan chicken over it. Sprinkle with parsley and serve. Leftover chicken jelly can be used in soups or sauces for a rich chicken broth.
Private Notes
Comments
I had 5 lb wings instead of backs and necks; simmered for 3 hours, added 5th quart of water (no gizzards) and simmered another 2. Strained broth, salted & chilled overnight. In the morning it was a delicate, delicious jelly in which i poached 3 whole chicken breasts. Came out moist and super flavorful, and everything has gone back into fridge to chill and rejellify. I was worried that the parts I used would not have enough collagen to create a jelly, but they worked great!
Made this again, using another 5 lb chicken wings and no gizzards. Note that the recipe doesn't mention whether or not to cover the pot while simmering at any point. I chose to partially cover. During Step 3, however, I left it uncovered and it became SUPER concentrated. This is why I would caution to delay seasoning the broth/jelly until midway through Step 3 (just before adding the chicken breasts)--lower heat, salt, taste, tweak, then poach. I love this elegant, old-world preparation.
I had 5 lb wings instead of backs and necks; simmered for 3 hours, added 5th quart of water (no gizzards) and simmered another 2. Strained broth, salted & chilled overnight. In the morning it was a delicate, delicious jelly in which i poached 3 whole chicken breasts. Came out moist and super flavorful, and everything has gone back into fridge to chill and rejellify. I was worried that the parts I used would not have enough collagen to create a jelly, but they worked great!
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