Find your recipes and restaurants here

Chicken and tarragon grapefruit jelly

Recipe from: 4/1/2002 12:00:00 AM
Ingredients 11
Servings 6
Time 90 minutes plus setting time


  • 1
    whole chicken
  • 1
    carrot, peeled and sliced
  • 1
    onion, quartered
  • 1
    celery stick
  • 1
    bay leaf
  • 6
  • 2
    beef stock cubes
  • 10
    dried tarragon
  • 20
  • 2
    ruby grapefruit, segmented
  • watercress and grapefruit segments, to garnish



Put the chicken in a saucepan together with the vegetables, bay leaf, peppercorns, and stock cubes.
Add a litre of cold water, bring to a simmer and poach for one hour.
Allow to cool in the liquid.
Lift the chicken from the poaching liquid and remove the skin and bones.
Tear the flesh into bite-sized pieces.
Strain the stock and add the tarragon, then measure out 750 ml stock and set aside.
Pour 60 ml of the stock into a small saucepan and sprinkle with gelatine.
Leave to sponge for five minutes.
Dissolve the gelatine over a gentle heat until clear.
Add to the remaining stock and stir thoroughly.
In an oiled, chilled shallow bowl or mould, pour in enough jelly to cover the bottom by 5 mm.
Allow to set in the refrigerator.
Arrange the grapefruit segments in the bottom and up the sides of the mould.
Fill the mould with the chicken and cover completely with the remaining cool jellied stock.
Allow to set in the refigerator.
Turn out onto a platter and garnish with grapefruit segments and watercress.


Read more on: poach  |  poultry

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.