Recipe by mollypaul
A beautiful buffet or smörgåsbord dish from another era. Very easy to assemble the day before. Canned broth and leftover tender roast chicken or turkey could easily be subbed for the stewed chicken and stock called for if you wish to save time. From the Scandinavian section of The United States Regional Cookbook, Culinary Institute of Chicago, 1947. Chilling time not included in prep time.
Top Review by Rainbow - Chef 536866
You might think this is from another era, but it is still common in Eastern European cultures. It's not hard to do and is delicious! You don't need a fancy mold if you use a pyrex baking dish with a cover. I love old cookbooks that have in them the daily fare that many households had at that time. The only thing I might change in this recipe is to cut down the amount of chicken.. haha unless I'm doing it for a large gathering. 5 lbs of chicken and only 1 carrot seems odd.
- 5 lbs stewing chicken
- 1 carrot
- 1 bay leaf
- 1 tablespoon salt
- 4 tablespoons plain gelatin
- 1⁄2 cup cold water
- 3 1⁄2 cups chicken stock
- 1⁄2 tablespoon brandy
- 1 (15 ounce) can peas, drained
- salad greens
- mayonnaise (use a good quality, such as Hellman's)
Directions See How It's Made
- Clean the chicken thoroughly.
- Cover with boiling water and add carrot, bay leaf and salt.
- Cook until tender (2 or 3 hours), depending on the age of the chicken.
- Remove the chicken, strain broth.
- Soften gelatin in cold water for five minutes; add to the 3 1/2 cups of hot stock and stir until dissolved.
- Cool and add brandy.
- Skin and bone the chicken; cut into slices.
- Spray a ring mold (individual molds will work just fine, too) with cooking spray; pour a thin layer of the aspic in the bottom of the mold and place in the refrigerator.
- When firm, arrange the chicken slices and drained peas in layers on the aspic.
- Fill the mold with remaining aspic and chill until firm or overnight.
- Unmold onto salad greens and fill center with a good quality mayonnaise.