Chicken In Aspic - Kyckling I Gele – a delicious recipe with chicken, carrot, bay leaf, salt, gelatin, cold water. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Clean the chicken thoroughly.
2
Cover with boiling water and add carrot, bay leaf and salt.
3
Cook until tender (2 or 3 hours), depending on the age of the chicken.
4
Remove the chicken, strain broth.
5
Soften gelatin in cold water for five minutes; add to the 3 1/2 cups of hot stock and stir until dissolved.
6
Cool and add brandy.
7
Skin and bone the chicken; cut into slices.
8
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.
9
When firm, arrange the chicken slices and drained peas in layers on the aspic.
10
Fill the mold with remaining aspic and chill until firm or overnight.
11
Unmold onto salad greens and fill center with a good quality mayonnaise.
1313
kcal
Calories
31
g
Fat
6
g
Carbs
242
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 5 lbs stewing chicken, 1 carrot, 1 bay leaf, 1 tablespoon salt, and more.
Yes, Chicken In Aspic - Kyckling I Gele falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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