Aspic-Topped Chicken Recipe
Summary
Preparation Time25 MinCooking Time20 Min
Ready In45 MinDifficulty LevelMedium
Ingredients
Unflavored gelatin - 3 env.
Cold tomato juice - 3 1/2 c.
Salt - 1 1/4 tsp.
Pepper - 1/2 tsp.
Lemon juice - 3 tbsp.
Cold chicken stock - 3/4 c.
Mayonnaise - 3/4 c.
Diced cooked chicken - 1 1/2 c.
Diced green pepper -3 tbsp.
Diced celery - 1/2c.
Directions
MAKING
1) In a pot, heat 1 cup tomato juice.
2) Add 2 envelopes of gelatin and stirring constantly allow to soften and dissolve.
3) Take off from the heat and stir in the remaining tomato juice, 1/2 teaspoon salt, pepper and 2 tablespoons lemon juice.
4) Pour half the mix into two 5-cup ring molds.
5) Refrigerate till firm.
6) In a saucepan, add the chicken stock and heat. Add the remaining gelatin into stock and dissolve.
7) Remove from the heat.
8) Add the remaining salt and lemon juice and cool.
9) Stir in the mayonnaise, chicken, green pepper and celery and pour over the congealed layers.
10) Refrigerate till firm.
SERVING
11) Serve over a bed of lettuce.
1) In a pot, heat 1 cup tomato juice.
2) Add 2 envelopes of gelatin and stirring constantly allow to soften and dissolve.
3) Take off from the heat and stir in the remaining tomato juice, 1/2 teaspoon salt, pepper and 2 tablespoons lemon juice.
4) Pour half the mix into two 5-cup ring molds.
5) Refrigerate till firm.
6) In a saucepan, add the chicken stock and heat. Add the remaining gelatin into stock and dissolve.
7) Remove from the heat.
8) Add the remaining salt and lemon juice and cool.
9) Stir in the mayonnaise, chicken, green pepper and celery and pour over the congealed layers.
10) Refrigerate till firm.
SERVING
11) Serve over a bed of lettuce.
