Chicken In Aspic Recipe
Ingredients
| Chicken | 1 Kilogram | |
| 2 cans 284 ml (10-ounces) each, condensed consomme | ||
| Carrot | 1 , sliced | |
| Onion | 1 Large, sliced | |
| Whole Cloves | 2 | |
| Garlic | 1 Clove (5gm) | |
| 1 stalk celery thyme | ||
| Bay Leaf | 1 | |
| Lemon juice | 5 Milliliter | |
| Gelatin | 45 Milliliter | |
| Cold water | 125 Milliliter | |
| Cognac | 50 Milliliter | |
| Pinch garlic powder | ||
| Pinch celery seed | ||
| Pinch onion powder | ||
| Parsley | 15 Milliliter, chopped | |
| Tarragon | 15 Milliliter, chopped | |
| Salt | To Taste | |
| Pepper | 1 | |
| 1 small sprig parsley | ||
Directions
Simmer chicken in consomme with next 8 ingredients for 1 hour.
Remove chicken carefully to keep whole.
Dissolve gelatin in 125 mL (1/2 cup) cold water.
Heat consomme with next 8 ingredients; add gelatin, stir thoroughly.
Pour 3/4 of this mixture into bottom of large bowl.
Add chicken, garnish with sprig of parsley and carrot slices used in cooking.
Baste chicken with rest of consomme mixture so that it will be coated with gelatin.
Refrigerate overnight, basting chicken several times until consomme has completely gelled; serve on lettuce.
Remove chicken carefully to keep whole.
Dissolve gelatin in 125 mL (1/2 cup) cold water.
Heat consomme with next 8 ingredients; add gelatin, stir thoroughly.
Pour 3/4 of this mixture into bottom of large bowl.
Add chicken, garnish with sprig of parsley and carrot slices used in cooking.
Baste chicken with rest of consomme mixture so that it will be coated with gelatin.
Refrigerate overnight, basting chicken several times until consomme has completely gelled; serve on lettuce.
Chef
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