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.