Best Chicken In Aspic Kyckling I Gele Recipes

Chicken in Aspic - Kyckling I Gele image

Provided by Molly53

Time 3h

Yield 12-14 serving(s)

Number Of Ingredients 11

5 lbs stewing chicken
1 carrot
1 bay leaf
1 tablespoon salt
4 tablespoons plain gelatin
1/2 cup cold water
3 1/2 cups chicken stock
1/2 tablespoon brandy
1 (15 ounce) can peas, drained
salad greens
mayonnaise (use a good quality, such as Hellman's)

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.

Jellied Chicken and Coriander

Yield Makes 4 servings

Number Of Ingredients 16

3 cups chicken broth, fat skimmed
1/2 cup medium-dry Sherry
2 teaspoons soy sauce
a 1 1/2-inch piece fresh gingerroot, cut into 1/4-inch-thick slices
6 scallions, each cut crosswise into thirds and flattened with flat side of a large knife
1 1/2 tablespoons star anise pieces*, crushed lightly
1/2 teaspoon salt
1 pound skinless boneless chicken breasts (about 3 breast halves)
about 3/4 cup cold water
1 envelope plus 1 1/2 teaspoons (about 4 1/2 teaspoons total) unflavored gelatin
1/2 cup fresh coriander leaves, washed well and spun dry
For sauce
2 tablespoons hoisin sauce
4 teaspoons rice vinegar (not seasoned)
Accompaniment: 1/4 cup drained pickled ginger*
*available at Asian markets and some specialty foods shops

Steps:

In a 3-quart saucepan simmer broth, Sherry, soy sauce, gingerroot, scallions, star anise, and salt, covered, 25 minutes. Add chicken and cook at a bare simmer, uncovered, 15 minutes. Cool chicken in liquid, uncovered, 1 hour.
Transfer chicken to a bowl, reserving cooking liquid, and tear into thin shreds. Chill chicken, covered, while making aspic.
Pour reserved cooking liquid through a fine sieve lined with a dampened paper towel into a bowl. Measure liquid and add enough cold water (about 1/2 cup) to measure 3 cups total. Return liquid to cleaned pan.
In a small bowl sprinkle gelatin over 1/4 cup cold water to soften. Stir gelatin mixture into cooking liquid and heat over moderate heat, stirring, until gelatin is dissolved (do not boil).
Toss chicken with coriander and arrange evenly in a 2-quart terrine or loaf pan. Pour aspic slowly over chicken mixture. Chill terrine, covered, until firm, at least 6 hours, and up to 2 days.
Make sauce:
In a small bowl stir together hoisin sauce and vinegar until smooth.
Run a thin knife around edge of terrine and dip terrine or pan into a larger pan of hot water 10 seconds to loosen. Invert terrine onto a platter and serve with sauce and pickled ginger. Terrine will be quite fragile: If slicing, use an electric knife; otherwise, serve with a spoon.