Glazed Chicken Breasts
|Whole chicken breasts||3|
|Water||4 Cup (64 tbs)|
|Celery stalk with leaves||1|
|Bay leaf||1 Small|
|Salt||1 1⁄2 Teaspoon|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Commercial sour cream||1 Cup (16 tbs)|
|Lettuce leaves/1/2 cup other salad greens||3|
|Cherry tomatoes/Tomato slices||1⁄4 Cup (4 tbs)|
Separate each chicken breast into 2 halves and put in a large saucepan in a single layer.
Add water, onion, celery, bay leaf, parsley, carrot, salt, peppercorns and chervil.
Bring to a boil.
Turn down heat and simmer until chicken is just tender, about 30 minutes.
Lift chicken out of stock and cool.
Carefully remove bones and skin, keeping meat whole.
Chill very well.
Strain stock chicken was cooked in and return to saucepan.
Boil hard until reduced to 1 1/2 cups.
Chill and discard fat.
Heat to boiling point.
Soak gelatin in cold water 5 minutes.
Add to hot stock and stir until dissolved.
Remove from heat and cool but do not chill.
Stir into sour cream and set in ice water.
Chill until like heavy cream but not set.
Stir often while chilling.
Put chilled chicken breasts on cake rack over a pan and spoon the gelatin mixture over to coat on all sides.
Spoon any of the gelatin mixture that runs off into the pan over the meat again until the chicken breasts are evenly coated.
Chill on rack until set.
Put 1 or 2 glazed chicken breasts for each serving on lettuce or other salad greens.
Garnish with tomatoes.