Chicken Breasts In Sour Cream Aspic
|Whole chicken breasts||4|
|Chicken stock||3 Cup (48 tbs)|
|Water||1 Cup (16 tbs) (adjust quantity as needed to cover chicken)|
|Carrot||1 , sliced|
|Onion||1 , sliced|
|Celery stalk||1 , cut in chunks|
|Fresh thyme sprig/1/4 teaspoon dried thyme||1|
|Lemon juice||1 Teaspoon|
|Unflavored gelatin||2 Tablespoon (2 envelopes)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Sour cream/Yogurt||1 Cup (16 tbs)|
Place chicken in a large pot, add chicken stock and enough water to cover.
Then add carrot, onion, celery, parsley, bay leaf, thyme, salt and lemon juice.
Bring to a boil; skim well.
Cover pot and simmer for 30 minutes, or until tender.
Remove from heat, lift out chicken and reserve stock.
Cool chicken breasts and carefully remove the meat from bones.
Skin and split chicken breasts into halves.
Strain stock and boil to reduce to 1 cup.
Soften gelatin in cold water and add to stock.
Then add sour cream or yogurt and blend in well.
While the aspic is still liquid, but at the point of congealing, spoon over each piece of chicken, coating completely.
Chill until aspic is firm (10 to 20 minutes), then coat with another layer of aspic.
Keep aspic at room temperature during the coating process.
When ready to serve, garnish with parsley or watercress.