Brandied Chicken With Peas
|Chicken stock||6 Cup (96 tbs)|
|Unflavored gelatin||4 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||2 , thinly sliced|
|Canned baby peas||2 Cup (32 tbs) (Drained)|
Place chicken in a large pot with water to cover.
Add carrot, celery, bay leaf, salt, peppercorns and onion.
Cover and simmer for 1 1/2 hours or until chicken is very tender.
Skin and bone chicken, and cut into slices.
Strain chicken stock and measure 6 cups.
Soften gelatin in cold water and dissolve in hot stock.
Chill until stock begins to thicken.
Stir in brandy.
Pour a thin layer of chicken stock on the bottom of a mold and chill.
Arrange a layer of hard cooked egg slices on top in a decorative pattern.
Moisten with aspic and chill.
Arrange a layer of chicken slices over the eggs, spoon over a little aspic and chill.
Next, sprinkle a layer of canned peas over the chicken and spoon over more aspic.
Repeat layers of chicken and peas with aspic between layers until mold is full.
Chill until firm.
Calories 225 Calories from Fat 99
% Daily Value*
Total Fat 11 g17.1%
Saturated Fat 3.1 g15.7%
Trans Fat 0 g
Cholesterol 83 mg27.7%
Sodium 474.6 mg19.8%
Total Carbohydrates 7 g2.2%
Dietary Fiber 1.4 g5.5%
Sugars 2.5 g
Protein 24 g47.8%
Vitamin A 12.4% Vitamin C 7.2%
Calcium 13.4% Iron 7%
*Based on a 2000 Calorie diet