Truss the chicken. Place it in a flameproof casserole, with 2 quarts of water and the chicken bouillon powder. Bring to a boil and simmer for 1 hour and 10 minutes. Drain the chicken, skin and cut the flesh into strips. In a frying pan melt 4 tablespoons of butter and sear the chicken livers. Rub them through a food mill and add the rest of the butter, crÅme fraöche, Cognac and 3/4 of the chopped truffle and mix together well. Dissolve the gelatin in the chicken stock. Pour 1/4-inch in the bottom of a 9-inch cake pan. Refrigerate. When the jelly has set, decorate with slices of truffle, the strips of chicken and the purÄed livers. Continue to make layers until the pan is filled. Pour in jelly to the top. Refrigerate overnight. Pour the rest of the jelly into a shallow pan and refrigerate also. Unmold the chicken terrine onto a serving platter and surround with the rest of the jelly, some chopped, some cut in triangles.
