Chicken in Aspic
|Garlic||1 Clove (5 gm)|
|Lemon rind piece||1|
|Chopped parsley||2 Tablespoon|
Place chicken in a pan with sliced carrot, sliced celery, sliced onion, crushed garlic, bayleaf, lemon rind and a sprinkling of salt and pepper.
Cover with water and bring to the boil; reduce heat and simmer until chicken is cooked.
Lift out chicken, remove meat from bone, return bones and skin to pan and allow to boil a further 10 minutes.
Cut meat into small pieces, soften gelatine in a little water.
Strain bones and vegetables from stock, then strain again through muslin.
Take 1 pint (2 cups) of this stock and add the gelatine, add salt to taste.
Mix together chicken, parsley and stock, pour into oiled mould.
Refrigerate until set, stirring occasionally to distribute meat evenly