Chicken aspic is a cold and refined appetizer, typical of Italian cuisine. This dish consists of a layer of boiled chicken cut into cubes, covered with a lemon-flavored gelatin jelly and enriched with cooked ham, pickled gherkins, pitted green olives, and pickled peppers. Chicken aspic is an elegant preparation ideal for a dinner or buffet.
Hard boil the eggs and let them cool
Debone the chicken, cut it into strips, place it in a bowl along with the ham cut into thin strips, and season with oil, lemon juice, a pinch of salt, and a pinch of pepper
Then let the mixture rest for 2 hours in a covered bowl
In the meantime, melt the gelatin and pour some of it into the bottom of an aspic mold, forming a layer about a centimeter thick; place the mold in the freezer to quickly solidify the gelatin
Incorporate the sliced gherkins and olives and the peppers cut into strips into the chicken and ham mixture, also adding a bit of melted and lukewarm gelatin
Now place the mixture in the mold, leveling it well and surrounding it with the eggs cut into slices: leave a gap of about a centimeter all around, into which you will pour the remaining gelatin, also covering the surface with it
Keep the mold in the refrigerator for a few hours before serving the aspic inverted on a serving plate and garnished as you like
The excellent 'Chicken Aspic' should be kept in the refrigerator for several hours
Gelatin mold
Bowl
Store leftovers in the refrigerator in an airtight container for 2-3 days
It can be served either hot or cold
Italia
| 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 |
