- 1 chicken, 4 pounds (1.8 kg)
- 8 chicken feet
- 2 quarts chicken consommé (2 l)
- 2 shallots
- 1 pint calf’s foot jelly (50 cl)
- 10 cloves garlic
- 1 sprig marjoram
- 1 1/2 tablespoons cognac (2 cl)
- a pinch powdered chicken bouillon (3 g)
- 1 carrot
- 1 bouquet garni (parsley stems and thyme)
- 7 tablespoons butter (100 g)
- 1/2 cup grapeseed oil (10 cl)
- 1/5 ounce black peppercorns (5 g)
- 1/3 ounce fleur de sel (10 g)
Step 1: Chicken
Pluck and dress the chicken, leaving the neck attached. Remove any the parts with too much fat. Slice into pieces 1 3/4 ounces (50 g) each, breaking the bones so that as much gelatin as possible is able to form.
Step 2: Aromatics
Step 3: Cooking
Heat the grapeseed oil in a cast iron pot with a lid. Begin cooking the chicken, then add the salt and cubed butter. Brown the meat before draining it in a colander.
Remove as much fat as possible from the pot, add the shallots, carrot and unpeeled garlic cloves, and sweat over a low heat, letting them brown slightly. Deglaze with the cognac and reduce until no liquid remains.
Place the drained chicken pieces back into the pot, then cover with the cold chicken consommé and calf’s foot jelly. Bring to a boil, skim and add the bouquet garni, the chicken feet and the chicken bouillon powder. Place a moistened dishcloth over the stock pot, cover half the pot with the lid, and bake in a 230°F (110°C) oven for 4 hours, making sure that it boils slightly so that the jelly can clarify on its own.
When it has reduced by a third, remove from the heat, add the coarsely ground black pepper and marjoram and infuse for 20 minutes.
Step 4: Finishing
Strain the chicken aspic delicately through cheesecloth without pressing down on the solids. Pour the liquid into a recipient placed on a bed of ice and, if necessary, remove the fat with a piece of tissue paper. Chill until solid, then store or serve.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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