jellied chicken recipes

Ingredients
1.4 kg chicken, dressed weight chicken giblets
1 onion, halved, 1 carrot halved, 1 bay leaf
1 celery stalk halved, 1 strip lemon zest,
6 peppercorns, 5 ml/1 tsp salt.
FOR THE LEMON ASPIC
150 ml/ 5 fl oz dry white wine
45 ml/ 3 tbls lemon juice
5 ml/ 1 tsp mixed dried herbs shall
and white of large egg
30 ml / 2 tbls powdered gelatine bowl
of crushed ice for cooling.
FOR THE DECORATION
Thin strip of lemon zest diamond of cucumber skinrnsprigs of flat-leaved parsley or tarragon lettuce.
Preparation Method;
Step 1
Choose a pan with a tightly-fitting lid into which the chicken will fit quite closely. Fill the pan to a depth of 4 cm in with cold water, add the giblets (excluding the liver), onion, carrot, celery, bay leaf, lemon zest, pepperco
and salt. Bring the water to boiling point and add the chicken. Reduce the heat, cover and simmer for about 1 hour, until the chicken is tender.
Step 2
Remove the chicken from the pan and cool. Strain the stock into a measuring jug; make up to 700 ml with water if necessary. Discard the flavourings.
Step 3
Prepare the lemon aspic. Combine the stock, wine, lemon juice and dried herbs in a large, heavy-based saucepan. Wash the egg shell and crush it with a rolling pin. Lightly whisk the egg white. Add the shell and egg white to the pan.
Step 4
Bring the mixture slowly to the boil, whisking continuously with a balloon whisk. Remove from heat and let stand for 5 minutes, than strain through a sieve lined with a double thickness of muslin. Set aside.
Step 5
When the chicken is completely cold, joint it into 4 portions, meaty side up, on a wire rack with a tray underneath.
Step 6
Return the strained liquid to a clean saucepan. Sprinkle over the gelatne and leave to soak for 5 minutes, than stir over a low heat until the gelatine is completely dissolved. Remove from the heat.
Step 7
Pour one-third of the aspic into a jug set in a bowl of crushed ice and stir until the aspic beings to turn syrup.
Step 8
Pour the syrup aspic in a thin stream on to the centre of 1 chicken portion, stopping as soon as it runs down and coats the sides of the meat. Coat the remaining chicken portions in the same way.
Step 9
Transfer the chicken portions still on the rack, to the refrigerator and chill until the aspic coating has set. Then coat again using half the remaining aspic chilled to a syrupy consistency. Chill until set.
Step 10
Decorate the chicken portions with the lemon strips, cucumber skin diamonds and sprigs of herbs. Use kitchen tongs to dip each decoration in syrup aspic before you apply it. Chill until set in place, then spoon over a final layer of aspic. Chill until set.
Step 11
Transfer the jellied chicken portions to a serving plate lined with lettuce leaves. Allow to stand at room temperature for 20 minutes before serving.
Preparation Time:
2 1/2 hours plus setting