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1
For the aspic: Put the chicken, celery, bay leaves, carrot and onion in a large stock pot.
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2
Cover with water, bring to a boil and then reduce the heat and simmer for 6 hours, skimming off scum.
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3
Strain and reserve the chicken and stock, discarding the veggies and aromatics.
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4
Using tongs, pick the meat from the chicken and reserve.
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5
(An alternative to making the chicken stock from scratch is to use 1 quart prepared chicken stock and a rotisserie chicken.)
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6
Measure out 1 cup of the stock and put it in an 8-by-8-by-2-inch baking dish.
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7
Add the gelatin and allow it to bloom for 5 minutes.
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8
Measure out 3 more cups of stock and bring to a simmer in a saucepan.
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9
Add this to the baking dish and whisk gently to dissolve the gelatin.
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10
Add the pulled chicken meat, Parmesan, garlic, lemon juice, Worcestershire sauce, parsley, red pepper flakes and eggs to the broth and gelatin mixture.
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11
Arrange the eggs, parsley and pepper flakes in a pretty fashion.
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12
Chill at least 8 hours, or overnight.
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13
Also chill a rimmed baking sheet slightly larger than the baking dish.
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Turn out the aspic by submerging the baking dish in warm water, placing the chilled baking sheet on top and inverting.
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15
Use a pizza cutter to cut the aspic into pretty 2-by-2-inch cubes.
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16
Refrigerate until ready to use.
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17
For the grilled croutons and romaine: Preheat a grill or grill pan over high heat until very hot.
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Slice the baguette thinly on the bias.
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You will need eight 1/8-inch-thick slices.
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20
Reserve the remaining baguette for another use.
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21
Put the bread slices in a large bowl and toss with a few drizzles of olive oil, a few sprinkles of grated Parmesan and the minced garlic.
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22
Set aside.
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23
Rub the romaine pieces with olive oil and sprinkle with salt and pepper.
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24
Grill the romaine for about 4 minutes on each side; the outside should be wilted and charred, the inside steamed but crisp.
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25
Grill the bread slices until toasted on each side.
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26
Transfer the romaine and croutons to a large plate or cutting board and re-season with a little olive oil, a squeeze of lemon juice and salt and pepper.
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27
Using tongs and a knife, slice the romaine.
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28
Plate with 2 croutons and 2 cubes of aspic.
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The aspic will melt as you eat!
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30
MMMMMM!
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31
This recipe was created by a contestant during a cooking competition.
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The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
