Aspic-Topped Chicken Recipe


Preparation Time25 MinCooking Time20 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageCuisine
Main IngredientInterest Group


 Tomato juice3 1⁄2 Cup (56 tbs), cold
 Salt1 1⁄4 Teaspoon
 Pepper1⁄2 Teaspoon
 Lemon juice3 Tablespoon
 Chicken stock3⁄4 Cup (12 tbs), cold
 Mayonnaise3⁄4 Cup (12 tbs)
 Cooked chicken1 1⁄2 Cup (24 tbs), diced
 Green pepper3 Tablespoon, diced
 Celery1⁄2 Cup (8 tbs), diced
 Unflavored gelatin3 (envelope)

Nutrition Facts

Serving size: Complete recipe

Calories 1984 Calories from Fat 1433

% Daily Value*

Total Fat 159 g245%

Saturated Fat 19.9 g99.7%

Trans Fat 0 g

Cholesterol 289.1 mg

Sodium 3802.8 mg158.5%

Total Carbohydrates 50 g16.7%

Dietary Fiber 5.3 g21.4%

Sugars 36.1 g

Protein 90 g180.3%

Vitamin A 90.8% Vitamin C 354.7%

Calcium 16.7% Iron 39.4%

*Based on a 2000 Calorie diet


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.

11) Serve over a bed of lettuce.