Chicken Gelee with Spinach Recipe
Summary
Ingredients
3 chicken breasts halved
2 envelopes instant chicken broth OR 2 chicken bouillon cubes
1 1/2 cups water
3 teaspoons leaf tarragon
1 tablespoon instant minced onion
Few sprigs of parsley
1 envelope unflavored gelatin
6 carrot slices
2 green onion tops, cut in strips
Fresh spinach leaves
Directions
1. Combine chicken breasts, instant broth or bouillon cubes, and water in a large saucepan. Tie tarragon, onion and parsley in a cheesecloth bag; add to saucepan; cover. Simmer 30 minutes, or until chicken is tender. Remove from broth and cool until easy to handle; pull off skin; chill. Chill broth until fat rises to top, then skim off.
2. Soften gelatin in 1/2 cup of the broth in a small saucepan; heat, stirring constantly, until gelatin dissolves; remove from heat. Stir in remaining broth.
3. Place chicken breasts in a single layer on a wire rack set in a shallow pan.
4. Measure 1/2 cup of the gelatin mixture; set cup in a small bowl of ice and water; chill just until as thick as unbeaten egg white. Brush over chicken breasts to coat. (Keep remaining gelatin at room temperature.)
5. Arrange a flower in gelatin on each chicken breast, using a carrot slice for blossom and a long strip of green onion top for stem and short pieces for leaves. Chill until firm.
6. Measure out another 1/2 cup of the gelatin mixture and chill until thickened; brush over decorations on chicken; chill until firm. Chill remaining gelatin mixture; brush over chicken a third time to make a thick coating, then chill several hours.
7. When ready to serve, arrange chicken on a spinach-lined large platter. Garnish with cherry tomatoes cut to form flowers.
2. Soften gelatin in 1/2 cup of the broth in a small saucepan; heat, stirring constantly, until gelatin dissolves; remove from heat. Stir in remaining broth.
3. Place chicken breasts in a single layer on a wire rack set in a shallow pan.
4. Measure 1/2 cup of the gelatin mixture; set cup in a small bowl of ice and water; chill just until as thick as unbeaten egg white. Brush over chicken breasts to coat. (Keep remaining gelatin at room temperature.)
5. Arrange a flower in gelatin on each chicken breast, using a carrot slice for blossom and a long strip of green onion top for stem and short pieces for leaves. Chill until firm.
6. Measure out another 1/2 cup of the gelatin mixture and chill until thickened; brush over decorations on chicken; chill until firm. Chill remaining gelatin mixture; brush over chicken a third time to make a thick coating, then chill several hours.
7. When ready to serve, arrange chicken on a spinach-lined large platter. Garnish with cherry tomatoes cut to form flowers.
