Poached Chicken with Tarragon Gelée | Saveur

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