Jellied Chicken

Ingredients

• 4 pounds Whole Chicken (About 1.8 kg)
• 2 slices Onion (Medium slices)
• 6 cups Water (Approximately)
• 0.5 tablespoon Salt (To taste)
• 0.25 teaspoon Black Pepper (Freshly ground, to taste)
• 0.25 cup Fresh Parsley (Chopped, for garnish)
• 3 large Hard-Boiled Eggs (Sliced, for garnish)
• 1 teaspoon Granulated Gelatin (Only needed in summer or warm climates)

Instructions

1. 1Dress, clean, and cut up the chicken into serving pieces. Remove excess fat.
2. 2Place the chicken pieces in a large stewpan with the onion slices. Cover with approximately 6 cups of boiling water. Bring to a simmer over medium heat. Once simmering, reduce heat to low, add salt, and cook slowly until the meat falls easily from the bones (about 1.5 hours).
3. 3Remove the chicken from the stewpan. Strain the stock through a fine-mesh sieve into a clean bowl. Discard the onion. Return the strained stock to the stewpan and reduce it to approximately 3 cups over medium heat. Skim off any fat from the surface of the stock using a spoon or ladle.
4. 4While the stock is reducing, remove the skin and bones from the chicken. Shred or cut the meat into bite-sized pieces. Season with salt and pepper to taste.
5. 5Decorate the bottom of a mould (loaf pan or decorative bowl) with fresh parsley sprigs and slices of hard-boiled eggs.
6. 6Pack the shredded chicken meat into the prepared mould, pressing down gently. Sprinkle with a little more salt and pepper. If it is summer or a warm climate, dissolve the gelatin in 2 tablespoons of cold water, let stand for 5 minutes, then add to the warm stock. Pour the stock over the chicken, ensuring it fills all the gaps.
7. 7Place the mould under a heavy weight (such as cans or jars). Refrigerate for at least 12 hours, or preferably overnight, until firm.
8. 8To unmould, dip the mould briefly in warm water. Invert onto a serving plate. Slice and serve cold.