Cold Chicken in Aspic

Preparation info

  • 12

    servings
    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 stewing chicken (5 pounds) or 2 frying chickens (3 pounds each), cut into pieces
  • 4 cups water
  • 1 onion, sliced
  • 1 carrot, diced
  • 2 celery ribs, chopped
  • 2 teaspoons salt
  • ΒΌ teaspoon freshly ground black pepper
  • 3 fresh tarragon sprigs or 1 teaspoon dried tarragon
  • 2 envelopes unflavored gelatin
  • 1 cup Madeira or Port
  • 1 cup carrot rounds, cooked until barely tender and cooled
  • Sliced stuffed olives
  • Salad greens

    Method

    1. Place the chicken in a Dutch oven or large heavy pan. Add the water, onion, diced carrot, celery, salt and pepper.

    2. Cover, bring to a boil, and simmer gently until chicken in tender, about one and one-half hours for the fowl and forty-five to sixty minutes for the fryers. Strain the liquid and return it to the pan. Skim off as much surface fat as possible.

    3. Discard the bones and skin and cut the chicken into long strips or bite-size pieces. Cool and chill.

    4. Reduce the cooking liquid to three cups by boiling rapidly. Add the tarragon. If fresh tarragon is used, reserve a few sprigs for garnish. Simmer gently for five minutes. Strain the liquid and discard the tarragon.

    5. Soften the gelatin in the wine for five minutes. Add to the hot broth, stirring to dissolve. Adjust the seasoning. Chill the broth until just beginning to set.

    6. Lightly oil a loaf pan (9 Γ— 5 Γ— 3 inches). Pour a one-eighth-inch layer of the gelatin mixture into the bottom of the pan. Chill until set.

    7. Dip the carrot rounds, reserved tarragon leaves and olive slices into the remaining aspic. Arrange them in a pattern over the set layer in the pan. Spoon more aspic over the decorations and chill to set.

    8. Half fill pan with chicken pieces. Arrange two rows of sliced olives the length of the pan. Cover with remaining chicken. Pour in the rest of the aspic (which should barely be beginning to set), cover, and chill for several hours or overnight Unmold onto a chilled plate and garnish with salad greens.