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Name: Chaudfois of Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 Carrots; cut into 1cm/1/2 in; 4 Chicken breasts; skin on; 1 Dsp peppercorns; 2 Celery stalks; halved; ; pieces; 2 Thyme sprigs; 1 Onion; quartered

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INGREDIENTS

2 Carrots; cut into 1cm/1/2 in
4 Chicken breasts; skin on
1 Dsp peppercorns
2 Celery stalks; halved
; pieces
2 Thyme sprigs
1 Onion; quartered

Servings

INSTRUCTIONS

MMMMM-----------------------FOR THE SAUCE---------------------------- 25 g Butter 40 g Flour 200 ml Milk 1 Bayleaf 200 ml Chicken stock; reserved from ; cooking liquor Sachet of gelatine 1 Dsp double creamMMMMM-----------------------FOR THE GLAZE---------------------------- 1/4 pt Aspic made according to -manufacturers ; instructions A few strips of cucumber Some salad leaves for -garnish Place the chicken, peppercorns, thyme, celery, carrots and onion in an oven-proof dish. Almost cover with water and then foil. Place in a moderate oven for 15-20 minutes until the breasts are just cooked through. Allow to cool completely. Reserving the stock. Melt the butter in a sauce-pan add the flour and cook thoroughly. Then add the bay-leaf and remove from the heat. Place the gelatine granules in a heat-proof bowl, heat the stock and then pour over the gelatine whisking thoroughly until completely dissolved. Put the white sauce back onto the heat and slowly add the stock and gelatine, allow to simmer for a couple of minutes. Then remove from the heat and allow to cool but not set. Stir the cream into the sauce as it is cooling. Remove the skin from the chicken and place on a board or plastic tray. Pour the white sauce generously over the chicken. Place in a cool place and allow to set for 2-3 hours. When the sauce is set make up the aspic according to manufacturers instructions. Allow to cool and thicken. Meanwhile make diamond shapes from the cucumber and place on top of each chicken piece. When the aspic is a glue like consistency brush over the chicken pieces and allow to set for 1-2 hours. Garnish with the salad leaves.

NOTES

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Chaudfois of Chicken

2 Carrots; cut into 1cm/1/2 in
4 Chicken breasts; skin on
1 Dsp peppercorns
2 Celery stalks; halved
 ; pieces
2 Thyme sprigs
1 Onion; quartered

MMMMM-----------------------FOR THE SAUCE----------------------------     25 g  Butter     40 g  Flour    200 ml Milk      1    Bayleaf    200 ml Chicken stock; reserved from           ; cooking liquor           Sachet of gelatine      1    Dsp double creamMMMMM-----------------------FOR THE GLAZE----------------------------    1/4 pt Aspic made according to           -manufacturers           ; instructions           A few strips of cucumber           Some salad leaves for           -garnish   Place the chicken, peppercorns, thyme, celery, carrots and onion in an  oven-proof dish. Almost cover with water and then foil. Place in a  moderate oven for 15-20 minutes until the breasts are just cooked  through. Allow to cool completely. Reserving the stock.    Melt the butter in a sauce-pan add the flour and cook thoroughly.  Then add the bay-leaf and remove from the heat.    Place the gelatine granules in a heat-proof bowl, heat the stock and  then pour over the gelatine whisking thoroughly until completely  dissolved.    Put the white sauce back onto the heat and slowly add the stock and  gelatine, allow to simmer for a couple of minutes. Then remove from  the heat and allow to cool but not set.    Stir the cream into the sauce as it is cooling. Remove the skin from  the chicken and place on a board or plastic tray. Pour the white sauce  generously over the chicken. Place in a cool place and allow to set  for 2-3 hours.    When the sauce is set make up the aspic according to manufacturers  instructions.    Allow to cool and thicken.    Meanwhile make diamond shapes from the cucumber and place on top of  each chicken piece.    When the aspic is a glue like consistency brush over the chicken  pieces and allow to set for 1-2 hours.    Garnish with the salad leaves.

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Nutrition

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Serving Size: 1 Serving (2g)
Recipe Makes: 4 servings

Calories: 2
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.1mg		0 %
Potassium 9.7mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.2g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2

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