Chicken aspic is a refined cold appetizer typical of Italian cuisine. This dish is made up of a layer of boiled chicken cut into cubes, covered by a lemon-flavored gelatin and enriched with cooked ham, pickled cucumbers, pitted green olives, and pickled bell 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, and place it in a bowl along with the ham cut into thin strips, adding 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 thick; place the mold in the freezer to quickly solidify the gelatin
Add the sliced pickles and olives, along with the cut bell peppers to the chicken and ham mixture, also adding a bit of melted gelatin that is warm
Now place the mixture into the mold, leveling it well and surrounding it with the sliced eggs: leave a space of about one centimeter all around in which to pour the remaining gelatin, also covering the surface with it
Keep the mold in the refrigerator for a few hours before serving the aspic turned over onto a serving plate and garnished as desired
The excellent 'Chicken Aspic' should be kept in the refrigerator for a few hours
Gelatin Mold
Bowl
Store leftovers in the refrigerator in an airtight container for 2-3 days
Can be served either warm 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 |
