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
Serving size: Complete recipe
Calories 2720 Calories from Fat 1366
% Daily Value*
Total Fat 152 g233.1%
Saturated Fat 43.2 g216.1%
Trans Fat 0 g
Cholesterol 911.7 mg303.9%
Sodium 1409.5 mg58.7%
Total Carbohydrates 32 g10.8%
Dietary Fiber 8.3 g33.2%
Sugars 13.1 g
Protein 293 g585%
Vitamin A 286.3% Vitamin C 124.9%
Calcium 31.3% Iron 78.1%
*Based on a 2000 Calorie diet