Chicken Aspic Recipes

Steps:

• Prepare an ice bath; set aside. In a medium saucepan, combine consomme and gelatin. Let stand until gelatin is soft, about 10 minutes. Place over medium-high heat. Bring to a boil, stirring until gelatin is completely dissolved, about 30 seconds. Transfer to ice bath; and let stand, stirring occasionally, until room temperature.

Steps:

• Clean the chicken thoroughly.
• Cover with boiling water and add carrot, bay leaf and salt.
• Cook until tender (2 or 3 hours), depending on the age of the chicken.
• Remove the chicken, strain broth.
• Soften gelatin in cold water for five minutes; add to the 3 1/2 cups of hot stock and stir until dissolved.
• Cool and add brandy.
• Skin and bone the chicken; cut into slices.
• Spray a ring mold (individual molds will work just fine, too) with cooking spray; pour a thin layer of the aspic in the bottom of the mold and place in the refrigerator.
• When firm, arrange the chicken slices and drained peas in layers on the aspic.
• Fill the mold with remaining aspic and chill until firm or overnight.
• Unmold onto salad greens and fill center with a good quality mayonnaise.

Steps:

• Heat the broth and wine to boiling point. Add the dissolved gelatin. Stir until melted. Cool.
• Coat and garnish Turkey en Chaudfroid .