Chicken Aspic or Jelly
Ingredients
Directions
Make the stock
Boil the fowl or veal to make stock.
Let the stock cool and remove the grease.
Clarify the stock.
Add the gelatine
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
- Gelatine
- Sets the clarified stock into a firm, sliceable aspic when chilled.
- Stock from fowl or veal
- Provides the liquid base and savoury flavour that the gelatine sets.
The step that matters
Clarify the stock. Clarifying removes cloudy particles and fat so the aspic sets clear and clean-tasting instead of murky. Grease left in the stock can also stop the gelatine from setting firmly.
“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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