Ingredients
- 1 medium chicken
- 1 onion pierced with 4 cloves
- 1 carrot
- 2 celery stalks
- 6/7 pickles
- 2 tbsp capers
- 2 gelatine cubes/or equivalent powder
- 3/4 cup Marsala wine
- Salt & pepper to taste
Directions
Boil the chicken in salted water with the carrot, onion and celery and when it is cooked remove it from the broth, remove the skin and the bones. Cut the meat into smallish pieces that you will arrange on deep large serving dish. Decorate with sliced pickles and capers. Strain and cool the broth, remove the fat that forms on the surface, and prepare the gelatine according to the instructions on the pack, add the Marsala wine and gently pour it on top of the chicken. Refrigerate for a few hours and serve when the aspic has hardened.
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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Chicken Aspic