Pigeons in Savoury Jelly

Ingredients

• 6 whole Pigeons, whole (Can substitute with Cornish game hens or quail; adjust cooking time accordingly)
• 1 pound Sausage meat (For stuffing)
• 2 tablespoons Olive oil (For roasting)
• 1 teaspoon Salt (To taste)
• 0.5 teaspoon Black pepper, freshly ground (To taste)
• 4 cups Chicken stock, good quality (For savory jelly)
• 4 envelopes (1/4 oz each) Unflavored gelatin powder (For setting the jelly)
• 0.25 cup Dry sherry (Optional, for flavor)
• 1 whole Bay leaf (For jelly)
• 0.5 cup Fresh parsley, whole sprigs (For garnish)

Instructions

1. 1Remove the heads and feet from the pigeons. Carefully bone each pigeon by cutting along the backbone and removing the ribcage and bones while keeping the meat intact. Leave the leg and wing bones if desired for structure.
2. 2Season the inside of each boned pigeon with salt and pepper. Divide the sausage meat into 6 equal portions and stuff each pigeon cavity. Secure with kitchen twine or toothpicks to hold the shape.
3. 3Preheat oven to 400°F (200°C). Brush pigeons with olive oil and season the outside with salt and pepper. Place breast-side up in a roasting pan and roast for 25-30 minutes until golden brown and cooked through (internal temperature 165°F).
4. 4Remove pigeons from oven and let cool to room temperature. Remove any twine or toothpicks.
5. 5In a saucepan, heat the chicken stock with the bay leaf until simmering. Sprinkle the gelatin over 1/2 cup cold water and let bloom for 5 minutes. Remove bay leaf from stock, add the bloomed gelatin and sherry, and stir until completely dissolved. Strain through a fine-mesh sieve and let cool to room temperature but not set.
6. 6Pour a thin layer of cooled jelly (about 1/4 inch) into a large decorative mold or terrine and refrigerate until just set, about 15 minutes. Arrange the pigeons breast-side down in the mold. Carefully pour the remaining liquid jelly over and around the pigeons to fill the mold completely.
7. 7Cover the mold with plastic wrap and refrigerate for at least 4 hours or overnight until the jelly is completely set and firm.
8. 8To unmold, dip the mold briefly in warm water for 10-15 seconds. Place a serving platter over the mold and invert quickly. If needed, tap gently to release. Chop any remaining jelly finely and arrange around the base. Garnish with fresh parsley sprigs.