CHICKEN FROUD CHOIS

It's basically the one from the 1973 "Reader's Digest Cookery Year" but made gluten free and with cream added. Chill the poached chicken breasts in the fridge . Take half a pint of good chicken stock - the sort that will set when cool. Soak enough leaf gelatine to set a pint of liquid, and melt it in a small amount of the stock which has been heated up, then stir that into the rest of the stock. Put half a pint of milk into a pan with about 6 bay leaves and a sprig of tarragon, heat to almost boiling then allow to infuse for an hour nor so. Strain, and make a white sauce - I used cornflour. Season well - it needs to be pretty flavourful. Add a little double cream and allow to cool. Stir in most of the stock with gelatine added, keeping back about two or three tablespoons to "glaze " the finished dish. Meanwhile, take the chicken from the fridge and place on a plate or in a flat bowl with raised sides. Spoon some of the sauce carefully over the chicken and put back in the fridge to set. Take back out and spoon over a bit more sauce - keep doing this until there is a decent layer of sauce set over the chicken. Now dip bits of lemon skin, thin slices of cucumber, red pepper etc (chilli is good for fun!!!)into the reserved stock / gelatine and make a pattern on the chicken then carefully spoon the rest of the reserved clear stock over to set. Chill until ready to serve. It tastes great and always gets a response! It's basically the one from the 1973 "Reader's Digest Cookery Year" but made gluten free and with cream added. Chill the poached chicken breasts in the fridge . Take half a pint of good chicken stock - the sort that will set when cool. Soak enough leaf gelatine to set a pint of liquid, and melt it in a small amount of the stock which has been heated up, then stir that into the rest of the stock. Put half a pint of milk into a pan with about 6 bay leaves and a sprig of tarragon, heat to almost boiling then allow to infuse for an hour nor so. Strain, and make a white sauce - I used cornflour. Season well - it needs to be pretty flavourful. Add a little double cream and allow to cool. Stir in most of the stock with gelatine added, keeping back about two or three tablespoons to "glaze " the finished dish. Meanwhile, take the chicken from the fridge and place on a plate or in a flat bowl with raised sides. Spoon some of the sauce carefully over the chicken and put back in the fridge to set. Take back out and spoon over a bit more sauce - keep doing this until there is a decent layer of sauce set over the chicken. Now dip bits of lemon skin, thin slices of cucumber, red pepper etc (chilli is good for fun!!!)into the reserved stock / gelatine and make a pattern on the chicken then carefully spoon the rest of the reserved clear stock over to set. Chill until ready to serve. It tastes great and always gets a response!

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