Chicken in Aspic

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 1 fowl, 4–6 lb. (2–3 k.)
  • 4 carrots

Method

Boil the chicken with the onions and carrots as in the preceding recipe. Allow to cool in the liquor, which may afterwards be kept for stock. Remove the chicken and carve the breast into neat slices. Arrange these over the bottom and sides of a -pint (9-