Chicken Aspic Recipes

Steps:

• In a 3-quart saucepan simmer broth, Sherry, soy sauce, gingerroot, scallions, star anise, and salt, covered, 25 minutes. Add chicken and cook at a bare simmer, uncovered, 15 minutes. Cool chicken in liquid, uncovered, 1 hour.
• Transfer chicken to a bowl, reserving cooking liquid, and tear into thin shreds. Chill chicken, covered, while making aspic.
• Pour reserved cooking liquid through a fine sieve lined with a dampened paper towel into a bowl. Measure liquid and add enough cold water (about 1/2 cup) to measure 3 cups total. Return liquid to cleaned pan.
• In a small bowl sprinkle gelatin over 1/4 cup cold water to soften. Stir gelatin mixture into cooking liquid and heat over moderate heat, stirring, until gelatin is dissolved (do not boil).
• Toss chicken with coriander and arrange evenly in a 2-quart terrine or loaf pan. Pour aspic slowly over chicken mixture. Chill terrine, covered, until firm, at least 6 hours, and up to 2 days.
• Make sauce:
• In a small bowl stir together hoisin sauce and vinegar until smooth.
• Run a thin knife around edge of terrine and dip terrine or pan into a larger pan of hot water 10 seconds to loosen. Invert terrine onto a platter and serve with sauce and pickled ginger. Terrine will be quite fragile: If slicing, use an electric knife; otherwise, serve with a spoon.

Steps:

• Clean the chicken thoroughly.
• Cover with boiling water and add carrot, bay leaf and salt.
• Cook until tender (2 or 3 hours), depending on the age of the chicken.
• Remove the chicken, strain broth.
• Soften gelatin in cold water for five minutes; add to the 3 1/2 cups of hot stock and stir until dissolved.
• Cool and add brandy.
• Skin and bone the chicken; cut into slices.
• Spray a ring mold (individual molds will work just fine, too) with cooking spray; pour a thin layer of the aspic in the bottom of the mold and place in the refrigerator.
• When firm, arrange the chicken slices and drained peas in layers on the aspic.
• Fill the mold with remaining aspic and chill until firm or overnight.
• Unmold onto salad greens and fill center with a good quality mayonnaise.

Steps:

• Prepare an ice bath; set aside. In a medium saucepan, combine consomme and gelatin. Let stand until gelatin is soft, about 10 minutes. Place over medium-high heat. Bring to a boil, stirring until gelatin is completely dissolved, about 30 seconds. Transfer to ice bath; and let stand, stirring occasionally, until room temperature.

Steps:

• In a bowl, sprinkle gelatin over cold water; let soak for 3 minutes to soften gelatin.
• In a saucepan, mix together tomato juice, gelatin, onion juice, lemon juice, sugar, and Worcestershire sauce; bring to a boil, and stir until gelatin dissolves.
• Let simmer 15 minutes.
• Add olives, celery, and pecans, and allow to cool.
• Pour into individual molds.
• Refrigerate until firm (about 5 hours) before serving.
• Serve on a bed of lettuce.

Steps:

• Heat the broth and wine to boiling point. Add the dissolved gelatin. Stir until melted. Cool.
• Coat and garnish Turkey en Chaudfroid .