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Chicken In Aspic

  Chicken 2 Pound (1 Kilogram)
  Condensed consomme 2 Can (20 oz) (284 Milliliter)
  Carrot 1 , sliced
  Onion 1 Large, sliced
  Whole cloves 2
  Garlic 1 Clove (5 gm)
  Stalk celery 1
  Thyme sprig 1
  Bay leaf 1
  Lemon juice 5 Milliliter (1 Teaspoon)
  Gelatin 45 Milliliter (3 Tablespoon)
  Cold water 125 Milliliter
  Cognac 50 Milliliter
  Garlic powder 1 Pinch
  Celery seed 1 Pinch
  Onion powder 1 Pinch
  Chopped parsley 15 Milliliter (1 Tablespoon)
  Chopped tarragon 15 Milliliter (1 Tablespoon)
  Salt To Taste
  Pepper 1
  Parsley sprig 1 Small

Simmer chicken in consomme with next 8 ingredients for 1 hour.
Remove chicken carefully to keep whole.
Dissolve gelatin in 125 mL (1/2 cup) cold water.
Heat consomme with next 8 ingredients; add gelatin, stir thoroughly.
Pour 3/4 of this mixture into bottom of large bowl.
Add chicken, garnish with sprig of parsley and carrot slices used in cooking.
Baste chicken with rest of consomme mixture so that it will be coated with gelatin.
Refrigerate overnight, basting chicken several times until consomme has completely gelled; serve on lettuce.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2258 Calories from Fat 925

% Daily Value*

Total Fat 103 g158%

Saturated Fat 29.2 g146.2%

Trans Fat 0 g

Cholesterol 607.8 mg202.6%

Sodium 5263 mg219.3%

Total Carbohydrates 55 g18.4%

Dietary Fiber 10.5 g42.1%

Sugars 22.4 g

Protein 245 g490.6%

Vitamin A 268.5% Vitamin C 108.8%

Calcium 47.2% Iron 87.1%

*Based on a 2000 Calorie diet

Chicken In Aspic Recipe