Chicken in Aspic - Kyckling I Gele

Recipe by Molly53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
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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.
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