Poached Chicken With Tarragon Gelée

By Saveur
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Ingredients

2 large leeks, trimmed, washed, and cut in half

4 ribs celery, trimmed and cut in half

1 carrot, peeled and cut in half

2 medium yellow onions, halved, with papery skins left on

4 sprigs parsley

2 sprigs fresh thyme

5 black peppercorns

1 bay leaf

1 calf's foot

1 4-lb. free-range chicken, trussed

1 750-ml bottle good dry white wine

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