Name: Cold Chicken in Aspic
Yield: 12 servings
Ingredients: 1 onion, sliced; 3 fresh tarragon sprigs or 1 teaspoon dried tarragon; ¼ teaspoon freshly ground black pepper; 1 carrot, diced; 2 teaspoons salt; 2 celery ribs, chopped; 2 envelopes unflavored gelatin; 1 stewing chicken (5 pounds) or 2 frying chickens (3 pounds each), cut into pieces; 4 cups water; 1 cup carrot rounds, cooked until barely tender and cooled; Sliced stuffed olives; Salad greens; 1 cup Madeira or Port

Preparation info

12
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 stewing chicken (5 pounds) or 2 frying chickens (3 pounds

Method

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

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Cold Chicken in Aspic

Ingredients

Method

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