Chicken Jelly With Cold Poached Chicken Food

CHICKEN JELLY WITH COLD POACHED CHICKEN

Steps:

• 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.
• 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.
• 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 1 1/2 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.
• 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.

COLD POACHED CHICKEN WITH CHINESE GARLIC SAUCE

Steps:

• Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with gingerroot, Scotch, and salt to taste. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.
• Make sauce while chicken is cooling: In a bowl stir together sauce ingredients until sugar is dissolved.
• Halve chicken and cut across grain into thin slices. Spoon sauce over chicken and sprinkle with coriander.

COLD POACHED CHICKEN BREASTS WITH CUCUMBER DILL SAUCE

Steps:

• Place grated cucumber in a strainer and sprinkle with salt. Let drain 15-30 minutes.
• Rinse under cold water and squeeze dry.
• In a medium bowl, combine cucumber with remaining ingredients except chicken.
• Stir to mix well. Season with additional salt to taste.
• Cover and refrigerate until serving time. Serve over chicken.

COLD POACHED CHICKEN WITH GINGER SCALLION OIL

Steps:

• Poached chicken:
• In a 1 1/2-quart saucepan bring water to a boil with gingerroot; Scotch or Sherry, and salt to taste. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.
• Make ginger scallion oil while chicken is cooling:
• In a small bowl stir together ginger scallion oil ingredients.
• Halve chicken lengthwise and cut across grain into thin slices. Stir oil and spoon over chicken.