Chicken in aspic
by Tavolino
A classic cold summer dish consisting of tender chicken, hard-boiled eggs, and pickled vegetables, all encased in a flavorful broth jelly. Ideal for preparing in advance.
Ingredients
- Chicken 500 g
- Carrots 2
- Celery 2 stalks
- Onion 1
- Sage 4 leaves
- Bay leaves 4 leaves
- Rosemary 1 sprig
- Bouillon cube 1
- Gelatin powder 1 packet
- Lemon 1
- Eggs 2
- Pickled cucumbers 4
- Pickled pearl onions 2 tablespoons
- Extra virgin olive oil to taste
- Salt to taste
Preparation
- 1
Clean 500 g of chicken, remove excess skin and fat, rinse it, and trim the wing tips.
- 2
In a pressure cooker, combine 2 carrots, 2 celery stalks, 1 onion, 4 sage leaves, 4 bay leaves, 1 sprig of rosemary, 1 bouillon cube, and salt.
- 3
Add the chicken and cook for 30 minutes.
- 4
Remove the chicken and vegetables from the broth; discard the aromatic herbs.
- 5
Strain the broth and keep it for the jelly.
- 6
Chop 4 pickled cucumbers, 2 tablespoons of pickled pearl onions, the celery, the onion, and one cooked carrot into small pieces.
- 7
Debone the chicken, cut it into pieces, and combine it with the vegetables in a bowl.
- 8
Season the chicken mixture with the juice of 1 lemon, oil, and salt, mixing well.
- 9
Peel 2 hard-boiled eggs and slice them into rounds; slice the remaining cooked carrot.
- 10
Prepare the jelly using the strained broth according to the package instructions.
- 11
Pour a 0.5 cm layer of jelly into a mold and let it cool until it sets.
- 12
Arrange the eggs and carrots on the bottom, then cover with the chicken mixture.
- 13
Pour the remaining jelly over everything until covered and refrigerate for 120 minutes.
- 14
Unmold the dish by flipping it onto a serving platter and serve in slices.