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.
Remove the grease.
Clarify the stock.
Set the jelly
Soak 3/4 box of gelatin in ½ cup cold water for 1 hour.
Add the soaked gelatin to each quart of hot clarified stock. Stir until dissolved.
Pour the jelly into a square shallow pan 1.5 inches deep. Let it set.
Unmold and cut
Once set, turn the jelly onto a damp napkin on a board in a cool place.
Dip a knife in hot water and wipe it dry.
Cut the jelly into desired shapes.
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
- Fowl or chicken or knuckle of veal
- Provides the meat and bones that give the stock its flavor and body.
- Cox's gelatine
- Sets the clarified stock into a firm, sliceable jelly as it cools.
The step that matters
Soak the gelatin fully before adding it. Gelatin must hydrate in cold water before it is added to hot stock; if it is added dry or unevenly dissolved, it can leave lumps or fail to set 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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