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POULARDE IN ASPIC
Sprinkle the inside of the chicken with salt and pepper and truss it. Brown it and its giblets in butter in a casserole. Add the white wine and the chopped ham, cover and cook for 20 minutes per pound, about 1 hour and 30 minutes, over a very low heat. Off the heat, let it cool in its juices then remove it. Skin it and carve it. Place the pieces of chicken on a long platter. Strain the stock, dissolve the gelatin in it and add the Cognac. Cool and degrease. Remove a part of the jelly and just barely melt it. Brush the chicken pieces with the jelly twice within a few minutes interval. Refrigerate until the next day. To serve, carve the flesh from the carcass and dip into the jelly again several times. Pour the rest of the jelly in a dish to set overnight. Decorate the dish with the rest of the jelly cut into dice. Refrigerate until ready to serve.
