Chicken aspic is a cold and refined starter, typical of Italian cuisine. This dish consists of a layer of boiled, cubed chicken covered by a lemon-flavored gelatin and enriched with cooked ham, pickled gherkins, pitted green olives and pickled peppers. Chicken aspic is an elegant preparation ideal for a dinner or a buffet.
Hard-boil the eggs and let them cool
Debone the chicken, cut it into strips, put it in a bowl along with the ham cut into thin strips and season with olive oil, lemon juice, a pinch of salt and a pinch of pepper
Then let the mixture rest for 2 hours in a covered bowl
Meanwhile melt the gelatin and pour some of it into the bottom of an aspic mold forming a layer about one centimeter high; place the mold in the freezer to quickly solidify the gelatin
Add to the chicken and ham mixture the gherkins and olives sliced into rounds and the peppers cut into strips, also adding a little of the melted warm gelatin
Now place the mixture into the mold, leveling it well and surrounding it with the eggs cut into slices: leave a gap of about one centimeter all around in which you will pour the remaining gelatin, covering the top as well
Keep the mold in the refrigerator for a few hours before serving the aspic inverted onto a serving plate and garnished as you like
The excellent 'Chicken Aspic' should be kept in the refrigerator for several hours
Aspic mold
Bowl
Store leftovers in the refrigerator in an airtight container for 2-3 days
It can be served either hot or cold
Italy
| Energy (kcal) | 200.79 |
| Carbohydrates (g) | 0.42 |
| of which Sugars (g) | 0.36 |
| Fat (g) | 4.73 |
| of which Saturates (g) | 1.54 |
| Protein (g) | 38.96 |
| Fiber (g) | 0.41 |
| Sale (g) | 0.39 |
