jellied chicken recipes

Ingredientsrn1.4 kg chicken, dressed weight chicken gibletsrn1 onion, halved, 1 carrot halved, 1 bay leafrn1 celery stalk halved, 1 strip lemon zest,rn6 peppercorns, 5 ml/1 tsp salt.rnFOR THE LEMON ASPICrn150 ml/ 5 fl oz dry white winern45 ml/ 3 tbls lemon juicern5 ml/ 1 tsp mixed dried herbs shallrnand white of large eggrn30 ml / 2 tbls powdered gelatine bowlrnof crushed ice for cooling.rnFOR THE DECORATIONrnThin strip of lemon zest diamond of cucumber skinrnsprigs of flat-leaved parsley or tarragon lettuce.rnPreparation Method;rnStep 1 rnChoose 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, peppercorn 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.rnStep 2 rnRemove 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.rnStep 3 rnPrepare 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.rnStep 4 rnBring 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.rnStep 5 rnWhen the chicken is completely cold, joint it into 4 portions, meaty side up, on a wire rack with a tray underneath.rnStep 6 rnReturn 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.rnStep 7rnPour one-third of the aspic into a jug set in a bowl of crushed ice and stir until the aspic beings to turn syrup.rnStep 8 rnPour 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.rnStep 9 rnTransfer 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.rnStep 10 rnDecorate 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.rnStep 11 rnTransfer the jellied chicken portions to a serving plate lined with lettuce leaves. Allow to stand at room temperature for 20 minutes before serving.rnPreparation Time:rn2 1/2 hours plus setting