Chicken In Aspic Recipe


MethodMain Ingredient


 Chicken2 Pound (1 Kilogram)
 Condensed consomme2 Can (20 oz) (284 Milliliter)
 Carrot1 , sliced
 Onion1 Large, sliced
 Whole cloves2
 Garlic1 Clove (5 gm)
 Stalk celery1
 Thyme sprig1
 Bay leaf1
 Lemon juice5 Milliliter (1 Teaspoon)
 Gelatin45 Milliliter (3 Tablespoon)
 Cold water125 Milliliter
 Cognac50 Milliliter
 Garlic powder1 Pinch
 Celery seed1 Pinch
 Onion powder1 Pinch
 Chopped parsley15 Milliliter (1 Tablespoon)
 Chopped tarragon15 Milliliter (1 Tablespoon)
 Salt To Taste
 Parsley sprig1 Small

Nutrition Facts

Serving size: Complete recipe

Calories 2258 Calories from Fat 925

% Daily Value*

Total Fat 103 g158%

Saturated Fat 29.2 g146.2%

Trans Fat 0 g

Cholesterol 607.8 mg

Sodium 5263 mg219.3%

Total Carbohydrates 55 g18.4%

Dietary Fiber 10.5 g42.1%

Sugars 22.4 g

Protein 245 g490.6%

Vitamin A 268.5% Vitamin C 108.8%

Calcium 47.2% Iron 87.1%

*Based on a 2000 Calorie diet


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.