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COLD POACHED CHICKEN BREASTS W/FRESH HERB-MAYO GLA



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Amarante




 
 
    
 

Post Wed, Jul 26 2017, 3:44 pm
Nice dish for a large crowd. Make completely ahead of time. Can use lower fat mayo if you want to cut calories without compromising flavor.

COLD POACHED CHICKEN BREASTS WITH FRESH HERB-MAYONNAISE GLAZE

Excerpt From: Michele Evans - Fearless Cooking for Crowds

SERVES 24

16 large chicken breasts, skinned, boned, and halved (save the bones and skins)
3 celery stalks, sliced
2 carrots, sliced
1 bay leaf
1 large onion, coarsely chopped
4 cups (1 quart) chicken stock
1 bottle dry white wine

FRESH HERB-MAYONNAISE GLAZE

1 tablespoon unflavored gelatin
½ cup fresh lemon juice
½ cup chopped fresh parsley leaves
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh tarragon
4 cups (1 quart) mayonnaise at room temperature
1 large bunch watercress or parsley

1. Bring the chicken bones and skins, celery, carrots, bay leaf, onion, chicken stock, wine, and 8 cups of water to a boil in an 8-quart pot. Add the chicken breast halves and bring back to a boil slowly. If more water is needed to cover the chicken, add boiling water to just cover the chicken. Immediately lower the heat to a simmer, partially cover the pot, and cook for 15 minutes. Remove the pot from the heat, cover, and let stand for 15 minutes. Drain and cool the chicken breasts. Discard the cooking liquid and vegetables.

2. Soften the gelatin in the lemon juice in a small saucepan for 5 minutes. Heat the mixture until liquid but do not boil.

3. In a large bowl, whip the lemon mixture and herbs into the mayonnaise.

4. Trim each breast evenly and lay them on a wire rack. Spread about 3 tablespoons of the mayonnaise over each breast half.

5. Transfer the breasts to a large baking sheet or dish and refrigerate, uncovered, for several hours.

6. At serving time, arrange the breasts on a large serving platter and garnish with a bouquet of watercress or parsley.
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