5 boneless, skinless chicken breasts, cut in half
Salt to taste
1 1/2 cups water
6 sprigs of parsley tied with 6 sprigs of green scallions
For the sauce:
2 cups hot chicken broth
4 tablespoons all-purpose flour
4 tablespoons unsalted butter at room temperature
2 tablespoons unflavored gelatin (24g)
1/3 cup cold water
1 cup heavy cream
5 boneless, skinless chicken breasts, cut in half
Salt to taste
1 1/2 cups water
6 sprigs of parsley tied with 6 sprigs of green scallions
For the sauce:
2 cups hot chicken broth
4 tablespoons all-purpose flour
4 tablespoons unsalted butter at room temperature
2 tablespoons unflavored gelatin (24g)
1/3 cup cold water
1 cup heavy cream
Season the chicken with salt
Place it in a pot with water and the parsley-scallion bundle
Cover the pot and cook until the chicken is tender
Remove the chicken breasts with a slotted spoon, let cool, and refrigerate for at least 30 minutes
Prepare the sauce: soften the gelatin in cold water. Reserve
Combine the hot broth, flour, and butter in a blender
Blend on high speed for 10 seconds
Transfer to a pot and cook over low heat for 5 minutes, stirring occasionally
Strain through a fine-mesh sieve
Add the softened gelatin and blend well to dissolve
Add the heavy cream and mix well
Let cool and thicken slightly
Arrange the chicken breasts on a wire rack set over a plate
Cover with the sauce, applying 3 layers
Garnish as desired
Serve 10 pieces of chicken and 56 tablespoons of sauce.
