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Brandied Chicken With Peas

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Brandied chicken is a cooked and chilled chicken mold made with gelatin and cooked chicken. Chilled and arranged in layeres with eggs, the brandied chicken is excellent between the courses or as a starter.
  Chicken 4 Pound
  Carrot 1
  Stalk celery 1
  Bay leaf 1
  Salt 1 Tablespoon
  Peppercorns 3
  Onion 1
  Chicken stock 6 Cup (96 tbs)
  Unflavored gelatin 4 Tablespoon
  Cold water 1⁄2 Cup (8 tbs)
  Brandy 2 Tablespoon
  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.
Remove chicken.
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.

Recipe Summary

Side Dish

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