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January 2019

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Pate De Poulet En Gelee Recipe

Pate De Poulet En Gelee recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pate De Poulet En Gelee recipe  PDF


1 Whole chicken
FOR POACHING CHICKEN 1 md Spanish onion, peeled and
quartered 1 Carrot, whole and unpeeled
1 Bay leaf
1 Branch fresh thyme
2 Garlic cloves, whole and
unpeeled FOR PATE 1 cn Low salt chicken broth
1 pk Unflavored gelatin
4 Whole chicken livers
1 Stalk celery, diced 1/4
1 sm Zucchini squash, diced 1/4
1 sm Summer squash, diced 1/4
1 lg Carrot, peeled and amp diced 1/4
1 Head Romaine lettuce, washed
and dried 1 c Loosely packed fresh
parsley, cleaned and stems removed 2 Apples, cored, halved and
sliced 2 tb Walnuts
From Jean Louis Guerin of Greenwich, Conn. Poach the chicken: Place whole chicken in stock pot and cover with cold water. Add the seasonings and vegetables and bring to a boil. Lower to a simmer and cook 30 minutes. Strain and reserve broth for some other use. Remove the skin and discard. Remove meat in slices. Set aside. Broil chicken livers on a rack under high heat, turning when light brown. Rinse under cold running water and pat dry. Pour can of chicken broth in a saucepan with 1/4 cup cold water and bring to a boil. Remove from heat and mi in the gelatin. Cool to room temperature (should remain liquid). Chop enough romaine lettuce to make 2 cups. Reserve rest for presentation. Poach vegetables: In a small saucepan, bring cold salted water to a boil. Poach the celery 3 minutes remove celery and poach carrot 2 minutes remove carrot and poach squash 10 seconds. Refresh vegetables under cold running water and set aside. Assembly: Dividing ingredients equally among 4 serving dishes (4 5 in diameter, 1 1/2 2 deep), layer the ingredients as follows: First layer is a
mi ture of vegetables and lettuce, covering bottom of dish. Place one apple slice and some parsley on top, and one chicken liver in center of each dish. Ne t layer is slices of chicken, followed by layer of vegetables, parsley, and lastly chicken. Pour gelatin over ingredients and refrigerate, covered in plastic wrap, for at least 6 hours (or as long as 2 days), before serving so gelatin can set. To serve, unmold and garnish with walnuts, remaining apple slices, whole romaine lettuce leaves and parsley.

Pate De Poulet En Gelee recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
798 people have voted
Last Reviewed on 2019-01-21



Monday, Jan 21 2019 Download & Print Pate De Poulet En Gelee recipe  PDF   Healthy Snacks recipes RSS   Thumsb up

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