Chicken jelly

Name: Chicken jelly
Yield: 4 servings
Cuisine: Boil
Ingredients: 1.00 chicken; 2.00 bay leaves; 2.00 cloves; salt; freshly ground black pepper; 50.00 ml fresh parsley; 10.00 ml lemon zest only; 30.00 ml Sheridans gelatine; 125.00 ml cream fresh, whipped to stiff peaks

4 servings

Rate this recipe

Poultry

By Food24 November 03 2009

Print Recipe

130

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (9)

1.00	chicken
2.00	bay leaves
2.00	cloves
	salt
	freshly ground black pepper
50.00 ml	fresh parsley
10.00 ml	lemon — zest only
30.00 ml	Sheridans gelatine
125.00 ml	cream — fresh, whipped to stiff peaks

Tap for ingredients

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.