Chaud-Froid of Chicken
Ingredients
Directions
Poach the fowl
Clean and wash the fowl thoroughly.
Plunge it into boiling water and cook slowly until easily pierced with a skewer.
Remove from the pan and let it cool overnight.
Joint and coat
Cut the fowl into neat joints, starting with the wings and breast.
Trim the joints and remove the skin.
Cover each joint well with Bechamel sauce.
Place the joints on a sieve for 20 minutes; apply a second coating of sauce if needed.
Arrange and serve
Once firm, arrange the joints attractively in the center of a glass dish.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Young fowl
- Provides the main meat, which becomes tender and moist when cooked slowly in water.
- Bechamel sauce
- Coats the joints with a smooth, creamy layer that sets firm as it cools.
The step that matters
Cooking the fowl slowly in boiling water. Gentle simmering cooks the meat through while keeping it tender and moist. Rapid, hard boiling toughens the proteins and can break the skin.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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