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.
Ingredients
- 1 whole Chicken (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 4 large Eggs (Quantity estimated (not specified in original recipe))
- 1/4 cup Aspic
Instructions
- 1Place the chicken in a pot and add enough water to cover it. Bring to a boil, then reduce heat and simmer until the chicken meat easily falls from the bones, approximately 1 hour. (Simmering at 212°F / 100°C).
- 2Remove the chicken from the pot and let it cool slightly. Chop the chicken meat rather fine. Season with salt and pepper. Hard boil the eggs, peel, and slice them.
- 3In a mold, put a layer of the chopped meat, then a layer of sliced hard-boiled eggs. Alternate layers of meat and eggs until the mold is nearly full.
- 4Boil down the remaining liquor from the chicken until it's about half the original quantity. While warm, add the aspic. Pour the aspic mixture into the mold over the meat and eggs. Set in a cool place overnight to allow it to jelly.