📝 About This Recipe
This elegant cold dish is a revival of classic French haute cuisine, featuring tender poached chicken suspended in a shimmering, crystal-clear savory jelly. Infused with aromatic tarragon and brightened with citrus, it offers a sophisticated play of textures that melts delicately on the palate. Perfect for a summer luncheon or a grand buffet, this aspic is a testament to the art of patience and the beauty of culinary geometry.
🥗 Ingredients
The Poaching Liquid & Base
- 3-4 lbs Whole Chicken (organic, giblets removed)
- 6 cups Chicken Stock (high-quality, low sodium)
- 1 cup Dry White Wine (such as Sauvignon Blanc)
- 1 set Mirepoix (1 onion, 2 carrots, 2 celery stalks, all roughly chopped)
- 1 piece Bouquet Garni (thyme, parsley stems, and 1 bay leaf tied together)
The Aspic Clarification
- 3 large Egg Whites (whisked until slightly frothy)
- 3 envelopes Unflavored Gelatin Powder (approx. 2.25 oz total)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Garnish & Inclusions
- 1/4 cup Fresh Tarragon (leaves only, kept whole)
- 1/2 cup Frozen Peas (blanched for 1 minute)
- 2 medium Carrots (sliced into decorative rounds or stars and blanched)
- 2 large Hard-Boiled Eggs (sliced into thin rounds)
👨🍳 Instructions
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1
Place the whole chicken, chicken stock, white wine, mirepoix, and bouquet garni in a large stockpot. Add enough water to just cover the chicken if necessary.
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2
Bring to a gentle simmer over medium heat. Skim off any foam that rises to the surface. Reduce heat to low, cover partially, and poach for 45-60 minutes until the chicken is fully cooked (165°F internal).
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3
Carefully remove the chicken from the liquid and let it cool. Once cool enough to handle, discard the skin and bones, and shred the meat into bite-sized, uniform pieces. Cover and refrigerate the meat.
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4
Strain the poaching liquid through a fine-mesh sieve into a clean pot. Discard the solids. Boil the liquid until it is reduced to exactly 4 cups to concentrate the flavor.
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5
To clarify the stock into a 'consommé,' let the 4 cups of liquid cool to room temperature. Whisk in the 3 egg whites and the gelatin powder.
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6
Place the pot back on medium heat. Whisk constantly until the mixture reaches a simmer. A 'raft' of egg whites will form on top, trapping impurities.
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7
Stop whisking once the raft has formed. Make a small hole in the raft to see the liquid bubbling. Simmer very gently for 10 minutes, then remove from heat and let sit for 10 minutes.
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8
Gently ladle the clear liquid through a sieve lined with several layers of damp cheesecloth into a bowl. Add the lemon juice and season with salt to taste. The liquid should be perfectly transparent.
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9
Pour a 1/4-inch layer of the clear liquid into the bottom of a decorative mold or a glass loaf pan. Place in the refrigerator for 20 minutes until set but still slightly tacky.
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10
Arrange a decorative pattern of tarragon leaves, carrot stars, and egg slices on top of the set jelly layer. Carefully spoon a few tablespoons of liquid over them to 'anchor' them and chill again for 10 minutes.
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11
Mix the shredded chicken and blanched peas. Fill the mold with this mixture, leaving space at the sides for the jelly to flow down.
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12
Slowly pour the remaining liquid aspic over the chicken until the mold is full. Tap the mold gently on the counter to release any air bubbles.
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13
Refrigerate for at least 6 hours, preferably overnight, until completely firm.
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14
To unmold, dip the bottom of the mold in warm water for 5-10 seconds. Invert a chilled serving plate over the mold and flip quickly. The aspic should slide out beautifully.
💡 Chef's Tips
Ensure your stock is completely degreased before clarifying, as fat will cloud the jelly. Always season the liquid aspic slightly more than you think necessary, as cold dishes dull the perception of salt. When layering, make sure the previous layer is 'tacky' (not fully hard) so the layers bond together instead of sliding apart. Use a very sharp, thin knife dipped in hot water to slice the aspic for clean, professional edges. If the aspic doesn't unmold immediately, don't force it; a few more seconds in the warm water bath usually does the trick.
🍽️ Serving Suggestions
Serve with a side of sharp Dijon mustard or a creamy horseradish sauce to cut through the richness. Pair with a crisp, chilled Chablis or a dry Riesling to complement the herbal tarragon notes. Accompany with toasted brioche points or crusty baguette slices. Serve alongside a simple butter lettuce salad with a light lemon vinaigrette. A garnish of cornichons and pickled pearl onions adds a delightful acidic crunch.