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ChickenChaudFroidThis is a classic French dish of whole cooked chicken, coated with aspic sauce (chaud-froid sauce) and elaborately garnished. Individual chicken joints are however easier to coat than a whole chicken.


serves totaltime preptime cookingtime
6 persons 2 hours
45 minutes
1 hour 1 hour
45 minutes


{tab Ingredients}

  • 6 portions Chicken
  • 1 large Onion
  • 1 sprig Thyme
  • 1 small Bay Leaf
  • 1 small Carrot
  • 6 stalks Parsley
  • 6 Peppercorns
  • ΒΌ teaspoon Salt
  • 300 ml Milk
  • 25 grams Unsalted Butter
  • 25 grams Plain Flour
  • Salt & Black Pepper
  • 300 ml Aspic Jelly
  • 2 teaspoons Gelatine, powdered


  • Cucumber Peel
  • 1 large Tomato
  • 1 small Green Pepper
  • 1 small Lemon Rind

{tab Instructions}

  1. Wipe the chicken portions and put them in a large saucepan.
  2. Peel the onion, cut off a 2.5 cm slice and add the larger piece to the
  3. pan together with the thyme, bay leaf and enough cold water to cover the chicken.
  4. Bring slowly to the boil, remove the scum and cover the pan with a lid.
  5. Simmer for 1 hour 15 minutes or until the meat is tender.
  6. Lift out the chicken portions and drain.
  7. Scrape the carrot, leaving it whole, and put it in a saucepan with the onion slice, parsley stalks, peppercorns, salt and milk.
  8. Bring slowly to the boil, then turn off the heat and leave the milk to infuse for 30 minutes.
  9. Melt the butter in a saucepan, stir in the flour and cook for 2 minutes, strain the infused milk and gradually stir it into the butter and flour roux.
  10. Bring the sauce to the boil over low heat, stirring continuously, and cook gently for 2 minutes.
  11. Season to taste with salt and pepper.
  12. Make up the aspic jelly as directed on the packet, adding the gelatine.
  13. Allow the jelly to stand until almost set, then gradually add half to the white sauce, stirring until thick but not set.
  14. Remove the skin carefully from the chicken portions, pat them dry and place on a wire rack.
  15. Coat each portion carefully with the aspic sauce, allowing and excess to run off.
  16. Leave for 15 minutes to set.
  17. Cut a 2.5 cm piece of cucumber peel, the tomato, pepper and lemon peel into narrow strips, dip them in the remaining aspic jelly and arrange them in decorative pattern on the chicken pieces.
  18. Allow the decorations to set before spooning over the remaining aspic jelly, leave the chicken in a cool place to set completely.
  19. Salads, crusty bread or new potatoes could be served as side dishes with the chicken.


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