Chicken Jelly With Cold Poached Chicken Recipe

Name: Chicken Jelly With Cold Poached Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Add chicken backs and necks to 4 quarts of water in a large pot.
2
Press the cloves into the onion and add to the pot along with the parsley, celery and peppercorns.
3
Bring to a boil.
4
Lower heat and simmer slowly for 3 hours, skimming off the foam.
5
Season with salt.
6
If you wish to save the gizzards for another use, tie them in cheesecloth.
7
Add them to the pot with 1 quart of water.
8
Simmer 2 more hours.
9
Remove and save gizzards if desired.
10
Strain broth through a fine mesh sieve.
11
Clean pot and pour broth back in.
12
Bring to a boil, lower the heat slightly and simmer for 1 1/2 hours.
13
Lower the heat so the broth is at a bare simmer.
14
Add chicken breasts and poach until just cooked through, about 25 minutes.
15
Remove breasts from the broth and set both aside to cool.
16
Refrigerate chicken and broth overnight.
17
Remove layer of fat from chicken jelly.
18
Remove the breast meat from the bones and thinly slice on the diagonal.
19
Season with salt and pepper.
20
Spoon some jelly into 4 bowls and fan chicken over it.
21
Sprinkle with parsley and serve.
22
Leftover chicken jelly can be used in soups or sauces for a rich chicken broth.

1632

kcal

Calories

Fat

Carbs

299

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 pounds chicken backs and necks, 5 quarts water, 2 cloves, 1 medium yellow onion, unpeeled, and more.

Yes, Chicken Jelly With Cold Poached Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Jelly With Cold Poached Chicken

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