Chicken in Aspic Recipe
Ingredients
| Cooked chicken | 300 Gram | |
| Cooked ham | 100 Gram | |
| Oil | 60 Milliliter | |
| Juice of 1/2 lemon | ||
| 1 packet aspic jelly powder or home-made jellied consomme | ||
| Gherkins | 3 | |
| 12 stuffed green olives | ||
| Egg | 1 | |
| Pepper red | 1 | |
| Green pepper | 1 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Place a savarin mould or a similar, ring-shaped mould in the freezer.
2. Remove the skin from the chicken and cut the flesh into small strips. Shred the ham similarly. Pour the oil and lemon juice over the strips of meat, season with salt and pepper and cover. Leave for 2 hours.
3. Dissolve the aspic jelly powder in lukewarm water (according to packet directions), or, if you are using home-made jellied consomme, soften it au bain-marie. Pour a layer 1 cm (slightly less than 1/2 inch) thick at the bottom of the mould and allow to set by placing in the freezer for a short time.
4. Meanwhile, slice the gherkins and olives. Put aside 6 olive slices. Cut the peppers into strips, having removed the seeds. Add these ingredients to the chicken and ham. Pour over 30 ml (2 tbls) of lukewarm aspic jelly and mix well. Hard boil the egg for 10 minutes. Shell and slice it.
5. Place 6 egg slices at the bottom of the mould, with slices of olives in between. Add the chicken mixture carefully, evening it out with the back of a spoon. Leave at least 1 cm (slightly less than 1/2 in) of space between the mixture and the sides of the mould for the aspic jelly. Pour the rest of the aspic jelly gently into the space on the sides and on top of the chicken and ham mixture. Set in the refrigerator for 2 to 3 hours. To unmould, plunge the mould in hot water for a few seconds.
2. Remove the skin from the chicken and cut the flesh into small strips. Shred the ham similarly. Pour the oil and lemon juice over the strips of meat, season with salt and pepper and cover. Leave for 2 hours.
3. Dissolve the aspic jelly powder in lukewarm water (according to packet directions), or, if you are using home-made jellied consomme, soften it au bain-marie. Pour a layer 1 cm (slightly less than 1/2 inch) thick at the bottom of the mould and allow to set by placing in the freezer for a short time.
4. Meanwhile, slice the gherkins and olives. Put aside 6 olive slices. Cut the peppers into strips, having removed the seeds. Add these ingredients to the chicken and ham. Pour over 30 ml (2 tbls) of lukewarm aspic jelly and mix well. Hard boil the egg for 10 minutes. Shell and slice it.
5. Place 6 egg slices at the bottom of the mould, with slices of olives in between. Add the chicken mixture carefully, evening it out with the back of a spoon. Leave at least 1 cm (slightly less than 1/2 in) of space between the mixture and the sides of the mould for the aspic jelly. Pour the rest of the aspic jelly gently into the space on the sides and on top of the chicken and ham mixture. Set in the refrigerator for 2 to 3 hours. To unmould, plunge the mould in hot water for a few seconds.
Chef
