Chicken jelly


Ingredients 9
Servings 4
Time

Ingredients

  • 1
    chicken
  • 2
    bay leaves
  • 2
    cloves
  • salt
  • pepper
  • 50
    ml
    parsley
  • 10
    ml
    lemon rind, grated
  • 30
    ml
    gelatine
  • 125
    ml
    cream, stiffly whipped
 

Method

 
Place the chicken in a saucepan with the bay leaves and cloves. Season to taste with salt and pepper. Cover with water and simmer until the chicken can be deboned easily. Reserve 500 ml of the chicken stock. Dice the chicken and mix with the parsley and lemon rind. Add the reserved chicken stock. Dissolve the gelatine in a little water and soak until spongy. Melt over low heat and add to the chicken mixture. Fold in the cream. Spray a 2 litre mould with non-stick spray. Pour the chicken mixture into the mould. Chill until set, preferably overnight. Turn out the following day and serve with a salad.
 

Read more on: poultry
 

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