[Vegan Chicken Tarragon in Aspic]
...Julia says Vegan '
Chicken in tarragon jelly is one of the simplest and best of the cold poultry dishes.'
...place your browned tofu/chicken in the broth...I browned mine in the air fryer...but Julia of course uses butter...and add some tarragon...
...remove it to a platter and chill...
...then add some agar-agar to the stock to make a jellied stock...add some Madeira or port...I used white wine as that's all I had...
...then pour that onto an oval platter...I strained mine first...and put it into the fridge to chill...
...Julia says to drop the tarragon leaves into boiling water...she's using fresh of course...but that's not readily available here...so I'm using dried leaves...
...place your carved tofu/chicken on top of the now solid gel...and spoon over some semi-gelled stock...and put it back in the fridge to set up again...
...decorate with your tarragon leaves...and spoon over another layer of semi-gelled stock...and put it back into the fridge...
...pour the remaining jellied stock onto another plate and let it set up in the fridge and then slice it into little cubes...
...and use that to decorate around the platter...
...we just served it with some toasted french bread and tea for a light luncheon...
...it is a pretty dish...but again...we just don't serve many jellied cold vegan meat dishes anymore...haha...
...it tasted pretty good though...
Substitutions:
tofu for the chicken...
vegan broth...we used vegan chicken flavored bouillon
Mastering the Art of French Cooking (pp. 549-550)
Again, as I’ve said before when you make jellied things….weird. You’re a trooper for making it though! And I agree that it does look lovely. Love, K
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