Chicken Jelly With Cold Poached Chicken Food

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CHICKEN JELLY WITH COLD POACHED CHICKEN



Chicken Jelly With Cold Poached Chicken image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 5h20m

Yield Four servings

Number Of Ingredients 12

5 pounds chicken backs and necks
5 quarts water
2 cloves
1 medium yellow onion, unpeeled
1 sprig fresh parsley
1 rib celery, roughly chopped
5 black peppercorns
Kosher salt to taste
3 pounds chicken gizzards, washed
2 chicken breasts, on the bone, split and skinned
Freshly ground pepper to taste
1 tablespoon chopped Italian parsley

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



Cold Poached Chicken with Chinese Garlic Sauce image

Categories     Scotch     Chicken     Garlic     Ginger     Poach     Quick & Easy     Lunch     Summer     Chill     Sesame     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 2

Number Of Ingredients 15

For chicken
2 cups water
four 1/4-inch-thick slices fresh gingerroot
1/4 cup Scotch
1 whole skinless boneless chicken breast (about 3/4 pound)
For Chinese garlic sauce
1 tablespoon soy sauce
2 garlic cloves, minced
1 1/2 teaspoons rice vinegar (not seasoned)
1 1/4 teaspoons sugar
1 teaspoon Asian chili oil, or
1 teaspoon Asian sesame oil
plus Tabasco to taste
Garnish: 3 tablespoons chopped coriander sprigs
Accompaniment if desired:sesame orzo with charred scallions

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



Cold Poached Chicken Breasts With Cucumber Dill Sauce image

Make and share this Cold Poached Chicken Breasts With Cucumber Dill Sauce recipe from Food.com.

Provided by dicentra

Categories     Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 medium cucumber, peeled seeded and grated
1 teaspoon coarse salt
1 cup plain yogurt
1 tablespoon grated onion
1/4 cup minced fresh dill
1/4 teaspoon fresh ground pepper
4 chicken breasts, poached and chilled

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



Cold Poached Chicken with Ginger Scallion Oil image

Categories     Chicken     Ginger     Onion     Poultry     Poach     Low Cal     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 11

For poached chicken
2 cups water
four 1/4-inch-thick slices fresh gingerroot
1/4 cup Scotch or medium-dry Sherry
1 skinless boneless whole chicken breast (about 3/4 pound)
For ginger scallion oil
2 tablespoons vegetable oil
2 teaspoons finely grated peeled fresh gingerroot
2 teaspoons minced scallion
1 teaspoon Asian sesame oil
Accompaniment:Cold Sesame Spinach

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.

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