Cold chicken in aspic with pistachios
A boned chicken, stuffed with a fine pistachio farce, rolled and poached in a rich broth that sets into a trembling aspic as it cools. Served cold in glistening slices at supper.
A boned chicken, stuffed with a fine pistachio farce, rolled and poached in a rich broth that sets into a trembling aspic as it cools. Served cold in glistening slices at supper.
When evening comes, the eye tired and the hand weary, I cannot be bothered with a great supper. So I always keep some poultry prepared in advance: boned, stuffed with a farce dotted with pistachios, rolled tight, and cooked in a broth that, once cold, sets itself into a beautiful clear aspic. Cut into slices that shine like fresh varnish on a canvas. A little bread, a fruit, and there is a worthy supper without any trouble.
- •Tender boned pullet — one (main piece)
- •Chopped veal and fresh bacon — as needed (farce)
- •Blanched pistachios — a handful (farce garnish)
- •Calf's feet — two (aspic setting)
- •White wine and good broth — to cover (cooking liquid)
- •Salt, pepper, nutmeg, clove — to taste (seasoning)
Cold chicken in aspic with pistachios
A boned chicken, stuffed with a fine pistachio farce, rolled and poached in a rich broth that sets into a trembling aspic as it cools. Served cold in glistening slices at supper.
Why this dish? Adélaïde's evening supper, taken after work or after leaving a salon, was meant to be light: 'cold poultry, cheeses, and fruits.' This boned, stuffed chicken set in aspic can be prepared in advance and kept cool—ideal for an artist whose studio days leave little leisure for evening cooking.
When evening comes, the eye tired and the hand weary, I cannot be bothered with a great supper. So I always keep some poultry prepared in advance: boned, stuffed with a farce dotted with pistachios, rolled tight, and cooked in a broth that, once cold, sets itself into a beautiful clear aspic. Cut into slices that shine like fresh varnish on a canvas. A little bread, a fruit, and there is a worthy supper without any trouble.
Ingredients (period version)
- Tender boned pullet — one (main piece)
- Chopped veal and fresh bacon — as needed (farce)
- Blanched pistachios — a handful (farce garnish)
- Calf's feet — two (aspic setting)
- White wine and good broth — to cover (cooking liquid)
- Salt, pepper, nutmeg, clove — to taste (seasoning)
Ingredients
- Free-range chicken, boned (by butcher) — 1 (main piece)
- Fine sausage meat or minced veal — 300 g (farce)
- Unsalted pistachios — 60 g (farce garnish)
- Rich chicken broth — 1 liter (cooking liquid and aspic)
- Gelatin — 6 sheets (aspic setting)
- Dry white wine — 150 ml (cooking liquid)
- Salt, pepper, nutmeg, 1 clove — to taste (seasoning)
Method
- Spread the boned chicken flat, season with salt, pepper, and nutmeg.
- Mix the farce with the pistachios, spread over the meat, then roll tightly and tie like a roast.
- Poach the roll in the broth with the white wine and clove, at a gentle simmer, for about 1 hour 15 minutes.
- Remove the chicken, let it cool slightly under a light weight to compact it.
- Strain the broth, dissolve the softened gelatin in it, adjust seasoning.
- Place the chicken in a terrine, cover with the broth, and let set overnight in the fridge; serve cold in slices.
How it was made : Before sheet gelatin, aspic was set using collagen from calf's feet long simmered, then clarified with egg white to become clear. Boned, stuffed poultry served cold in aspic—close to galantines—is described from the 18th century and was as much about refinement as cold preservation.
The contemporary twist : Slip some chopped herbs into the farce and unmold the slice onto a glossy aspic mirror, like a miniature set under glass.
Sources : François Massialot, Le Cuisinier roïal et bourgeois (1691) · Menon, Les Soupers de la cour (1755)
Adélaïde Labille-Guiard · Charactorium