Chicken in Aspic - Kyckling I Gele
- Reviews 1
Ready In: 3 hrs
Serves: 12-14
Ingredients
- 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
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off