Chicken Aspic Recipe
Summary
Preparation Time50 MinCooking Time5 Min
Ready In55 MinDifficulty LevelEasy
Health IndexHealthyServings2
Interest GroupEveryday
Ingredients
| Unflavoured Gelatin- 1 envelope | ||
| Chicken stock | 1 1/4 Cup (16 tbs) | |
| Skim milk | 2/3 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Lemon Rind- 1/2 teaspoon, finely-grated | ||
| Salt | 3/4 Teaspoon | |
| Pepper white | 1 Dash | |
| Cooked chicken | 12 Ounce, diced | |
| Cucumber piece | 1/2 , diced | |
| Parsley- 1 tablespoon, finely-chopped | ||
| Pickled cucumbers | 1 , chopped | |
Directions
GETTING READY
1) In a saucepan, heat together gelatine and stock, stirring frequently until the gelatine dissolves.
2) Take the saucepan off the heat and allow it to cool to lukewarm.
MAKING
3) Mix in milk, lemon juice, rind, and salt and pepper, in the gelatin mixture.
4) Let the gelatin cool and starts to thicken and set.
5) Stir in chicken, cucumber, parsley and pickled cucumbers.
6) Spoon the gelatin mixture equally in 2 serving bowls and refrigerate until chilled.
SERVING
7) Unmold on a bed of mixed salad.
1) In a saucepan, heat together gelatine and stock, stirring frequently until the gelatine dissolves.
2) Take the saucepan off the heat and allow it to cool to lukewarm.
MAKING
3) Mix in milk, lemon juice, rind, and salt and pepper, in the gelatin mixture.
4) Let the gelatin cool and starts to thicken and set.
5) Stir in chicken, cucumber, parsley and pickled cucumbers.
6) Spoon the gelatin mixture equally in 2 serving bowls and refrigerate until chilled.
SERVING
7) Unmold on a bed of mixed salad.
Chef
