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Chicken Aspic

Tummy.Tucker's picture
Ingredients
  Unflavored gelatin 1⁄4 Ounce (1 Envelope)
  Chicken stock 1 1⁄4 Cup (20 tbs)
  Skim milk 2⁄3 Cup (10.67 tbs)
  Lemon juice 1 Tablespoon
  Finely grated lemon rind 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  White pepper 1 Dash
  Diced cooked chicken 12 Ounce
  Cucumber piece 1⁄2 , diced
  Finely chopped parsley 1 Tablespoon
  Pickled cucumbers 2 , chopped
Directions

GETTING READY
1) In a saucepan, heat together gelatine and stock, stirring frequently until the gelatine dissolves.
2) Take the saucepan off the heat and allow it to cool to lukewarm.

MAKING
3) Mix in milk, lemon juice, rind, and salt and pepper, in the gelatin mixture.
4) Let the gelatin cool and starts to thicken and set.
5) Stir in chicken, cucumber, parsley and pickled cucumbers.
6) Spoon the gelatin mixture equally in 2 serving bowls and refrigerate until chilled.

SERVING
7) Unmold on a bed of mixed salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
50 Minutes
Cook Time: 
5 Minutes
Ready In: 
55 Minutes
Servings: 
2

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