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Chicken Breasts In Sour Cream Aspic

Tummy.Tucker's picture
Ingredients
  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
  Parsley sprigs 3
  Bay leaf 1
  Fresh thyme sprig/1/4 teaspoon dried thyme 1
  Salt 1 Teaspoon
  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)
  Parsley/Watercress 1 Tablespoon
Directions

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.
Chill.
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.
Cool.
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.
Chill.
Keep aspic at room temperature during the coating process.
When ready to serve, garnish with parsley or watercress.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Chicken
Interest: 
Healthy

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