Chicken Jelly With Cold Poached Chicken Recipes

POACHED CHICKEN

Steps:

• In a skillet or saucepan just large enough to hold chicken in one layer, combine chicken, wine, aromatics and salt; add cold water to cover by 1 in. Bring to a boil. Reduce heat to low; simmer, covered, until a thermometer reads 170°, 15-20 minutes. Serve warm, or cool completely before refrigerating.

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.

A JERKY CHICKEN

Steps:

• Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
• Preheat your oven's broiler.
• Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.

POACHED CHICKEN BREAST

Steps:

• Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
• Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.

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.

PEPPER JELLY GLAZED CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees F).
• Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
• Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.