Chicken aspic is a cold and refined appetizer, typical of Italian cuisine. This dish consists of a layer of boiled chicken cut into cubes, covered with a lemon-flavored gelatin glaze and enriched with cooked ham, pickled gherkins, pitted green olives, and pickled peppers. Chicken aspic is an elegant preparation ideal for a dinner or a buffet.
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Hard-boil the eggs and let them cool
Bone the chicken, cut it into strips, and place it in a bowl together with the ham cut into thin strips; season with oil, lemon juice, a pinch of salt, and a pinch of pepper
Then let the mixture rest for 2 hours in a covered bowl
Meanwhile, melt the gelatin and pour part of it into the bottom of an aspic mold, forming a layer about one centimeter thick; place the mold in the freezer to let the gelatin set quickly
Add the pickles and olives, sliced into rounds, and the peppers cut into strips to the chicken and ham mixture, also adding a little melted, lukewarm gelatin
Now arrange the mixture in the mold, leveling it well and surrounding it with the eggs cut into slices: leave about a one-centimeter gap all around, into which you will pour the remaining gelatin, also covering the surface with it
Keep the mold in the refrigerator for a few hours before serving the aspic turned out onto a serving plate and garnished as you like
The excellent 'Chicken Aspic' should be kept in the refrigerator for a few hours
Gelatin Mold
Bowl
Store leftovers in the refrigerator in an airtight container for 2-3 days
It can be served either hot or cold
Italia
| Energy (kcal) | 279.54 |
| Carbohydrates (g) | 0.14 |
| of which Sugars (g) | 0.14 |
| Fat (g) | 10.79 |
| of which Saturates (g) | 3.15 |
| Protein (g) | 45.04 |
| Sale (g) | 0.18 |
