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Measurements
      Title: PATE DE POULET EN GELEE
 Categories: Appetizers
      Yield: 4 servings
 
      1    Whole chicken

--------------------FOR POACHING CHICKEN-------------------------
      1 md Spanish onion, peeled and
           -quartered
      1    Carrot, whole and unpeeled
      1    Bay leaf
      1    Branch fresh thyme
      2    Garlic cloves, whole and
           -unpeeled

--------------------------FOR PATE-------------------------------
      1 cn Low-salt chicken broth
      1 pk Unflavored gelatin
      4    Whole chicken livers
      1    Stalk celery, diced 1/4"
      1 sm Zucchini squash, diced 1/4"
      1 sm Summer squash, diced 1/4"
      1 lg Carrot, peeled & diced 1/4"
      1    Head Romaine lettuce, washed
           -and dried
      1 c  Loosely packed fresh
           -parsley, cleaned and stems
           -removed
      2    Apples, cored, halved and
           -sliced
      2 tb Walnuts
 
  From Jean-Louis Guerin of Greenwich, Conn.
  
  Poach the chicken: Place whole chicken in stock pot and cover with
  cold water. Add the seasonings and vegetables and bring to a boil.
  Lower to a simmer and cook 30 minutes. Strain and reserve broth for
  some other use. Remove the skin and discard. Remove meat in slices.
  Set aside.
  
  Broil chicken livers on a rack under high heat, turning when light
  brown. Rinse under cold running water and pat dry.
  
  Pour can of chicken broth in a saucepan with 1/4 cup cold water and
  bring to a boil. Remove from heat and mix in the gelatin. Cool to room
  temperature (should remain liquid).
  
  Chop enough romaine lettuce to make 2 cups. Reserve rest for
  presentation.
  
  Poach vegetables: In a small saucepan, bring cold salted water to a
  boil. Poach the celery 3 minutes; remove celery and poach carrot 2
  minutes; remove carrot and poach squash 10 seconds. Refresh
  vegetables under cold running water and set aside. Assembly: Dividing
  ingredients equally among 4 serving dishes (4-5" in diameter, 1
  1/2-2" deep), layer the ingredients as follows: First layer is a
  mixture of vegetables and lettuce, covering bottom of dish. Place one
  apple slice and some parsley on top, and one chicken liver in center
  of each dish. Next layer is slices of chicken, followed by layer of
  vegetables, parsley, and lastly chicken. Pour gelatin over
  ingredients and refrigerate, covered in plastic wrap, for at least 6
  hours (or as long as 2 days), before serving so gelatin can set.
  
  To serve, unmold and garnish with walnuts, remaining apple slices,
  whole romaine lettuce leaves and parsley.


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