Poached Chicken with Tarragon Gelée
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Slotted spoon
- Cheesecloth
- Saucepan
- Ceramic dish
- Paring knife
- Serving platter
- Carving knife
- Carving fork
- Kitchen towel
- Refrigerator
Ingredients
- 2 large leeks, trimmed, washed, and cut in half
- 4 ribs celery, trimmed and cut in half
- 1 carrot, peeled and cut in half
- 2 medium yellow onions, halved, with papery skins left on
- 4 sprigs parsley
- 2 sprigs fresh thyme
- 5 black peppercorns
- 1 bay leaf
- 1 calf's foot
- 1 (4-lb.) free-range chicken, trussed
- 1 (750-ml) bottle good dry white wine
- Leaves from 3 branches fresh tarragon
- Salt and freshly ground white pepper
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