Chicken Aspic or Jelly
Ingredients
Directions
Make the stock
Boil the fowl as directed for chicken stock, or boil a chicken or knuckle of veal for white stock.
Let the stock cool and remove the grease.
Clarify the stock.
Set the aspic
If using chicken stock, soak the gelatin in cold water for 1 hour.
Add the soaked gelatin to each quart of hot clarified stock and stir until dissolved.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gelatine
- Sets the clarified stock into a firm, clear jelly when it cools.
The step that matters
Stirring the soaked gelatine into hot stock until dissolved. Gelatine must fully dissolve in the hot stock so it sets evenly; undissolved granules leave cloudy specks and weak patches in the jelly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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