Recipe swap: Chicken Aspic
This is the first time of the Wednesday recipe swap and we are working on orange snowflake salad. I have not really gotten into the new post routine at all. First I thought the swap was going on next week, when I got an email saying the swap was this week. Luckily Christianna sent out the reminder early enough for me to read the recipe a couple of days ago.
I read the recipe and I thought “I’m in trouble” (well the wording might have been slightly different, but that was the meaning of the sentence…). Jello salad? Using cheese, pineapple and orange? What am I going to do with it?? After a bit of panicking I decided on chicken aspic. No orange or pineapple or cheese, but there is jello, or at least gelatin…. And it is a vintage recipe too, meaning it is kind of old style to serve a chicken salad drowned in gelatin.
As a final mix-up I am posting about 6 hours late… for some reason I thought the posts were to be up this evening, I know discover they were supposed to be up at 9AM….
Anyway, all is well that end well…. Except my aspic is not particularly beautiful, nor particularly tasty. Meaning there is nothing wrong in my aspic per se, it is a rather good aspic, I just think aspics are nothing special. It is a chicken salad under gelatin instead of mayo…. Might not be as good looking, but I’ll take chicken salad drowned in mayo anytime!! Well scratch that, anytime I don’t have to make an impression. I have to admit chicken aspic looks (and sounds) much more impressing than chicken salad….
Stop by and check out what the other swappers did with this jello salad
Recipe swap: Chicken Aspic
- 2 roasted chicken breasts diced (leftover chicken works great too)
- 1/2 cup frozen peas
- 1/2 cup frozen pearl onions
- 1/2 cup frozen artichokes hearts
- 1/2 cup diced carrots
- 2 hard boiled eggs
- 1 quart chicken stock
- 1 packet gelatin
- Sprinkle the gelatin powder over 1/4 cup of broth and let it bloom. Meanwhile, warm the chicken stock up to a boil. When the broth is hot, add the gelatin to it and mix well so that the gelatin can dissolve properly in the broth. Let the broth cool down.
- Cook the vegetables in salted boiling water, drain them and cool them down in water and ice so they keep their colors.
- Pour a 1/2 inch layer of gelatin at the bottom of a nice mold and put in the fridge to solidify. After about 20 minutes, take the mold out and place egg wedges on the bottom of the mold. Cove with gelatin and put back in the fridge.
- Take the mold back out and add a layer of 1 of the vegetables (mine was carrots) and chicken. Put the vegetables all around the sides and the chicken in the middle.and pour some more gelatin on top. Let it solidify in the fridge.
- Take back out and add some more vegetables and chicken and keep going in layers until you run out of ingredients.
- I actually stopped doing the layering thing after the second layer, I just layered everything and then added all the gelatin on top, trusting it would trickle down. It did, but the layers are not perfect. So if you want picture perfect keep the layering-solidifying-layering thing going, if not just fo the quick and dirty thing.
- When you are done with the layers, place the mold in the fridge to settle for at least 4 hours or better overnight.
- Enjoy your jello chicken salad once the jello has completely settled.