Chicken Aspic or Jelly
Ingredients
Directions
Prepare the stock
Boil the fowl or veal as directed for chicken stock.
Let the stock cool and remove the grease.
Clarify the stock.
Set the aspic
If using chicken, soak ¾ box of gelatine in ½ cup cold water for 1 hour.
Add the soaked gelatine 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
- Cox's gelatine
- Sets the clarified stock into a firm, clear jelly as it cools.
- Fowl
- Boiled to make the stock that gives the aspic its flavor and body.
The step that matters
Dissolving the gelatine into the hot stock. Gelatine must be fully dissolved in hot stock before it cools. Undissolved grains or uneven heat leave cloudy or weak patches, so the aspic may not set evenly.
“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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