Chicken Aspic

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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

Peel the shallots and carrot. Wash and julienne into even pieces.

Crush the pepper and sieve it to remove the powder, keeping only the flavorful inner parts.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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