Chicken Stock for Aspic Jelly
A classic recipe for making chicken stock, perfect for aspic jelly.
Ingredients
- 4 pounds Chicken (about 4 pounds)
- as needed Veal neck bones (a few bits) (Quantity estimated (not specified in original recipe))
- 3 pints Cold water
- 1 Onion
- 1/2 Carrot, sliced
- 1 Celery stalk
- 1 teaspoonful Sweet herbs (e.g., thyme, bay leaf) tied in a bag
- 1 Parsley sprig
- 2 Cloves
- 1 Blade of mace
- 8 Peppercorns
- 1 teaspoonful Salt
More recipes using Chicken
Chicken Jelly (Aspic)
A sophisticated savory jelly from the Parsi culinary tradition, transforming rich chicken essence into a crystal-clear aspic. Minced chicken is slow-simmered to extract natural gelatin, then clarified with egg whites and infused with aromatic spices, tea, and a splash of sherry and brandy. This elegant dish serves as a refined cold appetizer or a light, restorative meal with a delicate, melting texture.
JELLIED CHICKEN
This classic recipe for Jellied Chicken offers a comforting and elegant dish, perfect for a light lunch or appetizer. The tender chicken is combined with savory seasonings and layered with hard-boiled eggs, creating a visually appealing and flavorful experience. The aspic adds a delightful, refreshing texture, making it a satisfying and memorable meal.
Jellied Chicken
A classic jellied chicken recipe, perfect for a light and refreshing meal. This modernized version ensures a firm set and clear flavor.
Restorative Chicken Jelly
A traditional Parsi 'invalid cookery' recipe designed to restore strength to convalescents, creating a clear, amber-colored jelly from concentrated chicken essence. This historical preparation uses the 'bottle soup' method to extract pure juices, which are then clarified into a consommé using egg whites and flavored with aromatic cardamom, cinnamon, and a touch of brandy. While the unique combination of savory chicken stock with sugar and vanilla may seem unusual to modern palates, it produces a protein-rich, easily digestible gelatin that was historically prescribed for health.
Instructions
- 1Place the chicken and veal bones in a large pot. Add the cold water.
- 2Heat the pot slowly over medium heat until it reaches a gentle boil. Let it boil for 5 minutes, then reduce the heat to a simmer. Simmer for about 45 minutes, or until the chicken is nearly tender. Skim off any foam or impurities that rise to the surface.
- 3Add the onion, sliced carrot, celery stalk, sweet herbs in a bag with parsley sprig, cloves, mace, peppercorns, and salt to the pot. Continue to simmer for another 15 minutes.
- 4Remove the chicken from the pot. Let the stock simmer until reduced to about 1 quart. Strain the stock through a fine-mesh sieve. Discard the solids. Let the stock cool completely before using.
You Might Also Like
Chicken Jelly (Aspic)
A sophisticated savory jelly from the Parsi culinary tradition, transforming rich chicken essence into a crystal-clear aspic. Minced chicken is slow-simmered to extract natural gelatin, then clarified with egg whites and infused with aromatic spices, tea, and a splash of sherry and brandy. This elegant dish serves as a refined cold appetizer or a light, restorative meal with a delicate, melting texture.
Consommé for Aspic Jelly
A classic consommé recipe for making aspic jelly.
Aspic Jelly
A classic recipe for making aspic jelly, suitable for molding or decorating fish and other dishes.
JELLIED CHICKEN
This classic recipe for Jellied Chicken offers a comforting and elegant dish, perfect for a light lunch or appetizer. The tender chicken is combined with savory seasonings and layered with hard-boiled eggs, creating a visually appealing and flavorful experience. The aspic adds a delightful, refreshing texture, making it a satisfying and memorable meal.