Jellied Chicken. Mrs. R. H. J. Recipe

Jellied Chicken Recipe

History and Fun Facts:
Jellied chicken, also known as chicken aspic, is a classic dish that originated in Europe during the medieval ages. It was first made by boiling fowl and then setting its meat in a jelly-like substance made from the reduced broth. This method was a way to preserve the meat for an extended period before refrigeration was common. Over time, the recipe evolved, and different variations emerged across various regions.

Jellied chicken gained popularity in the United States during the 19th century and became a staple in many households. The gelatine used in the recipe contributes to the firm texture and allows the dish to be served cold, making it a refreshing option during warm weather.

Recipe:

Ingredients:
- 1 whole chicken (about 4 pounds)
- Water, enough to cover the chicken in a large pot
- 1/2 box (about 1 ounce) of gelatine
- 1 tablespoon butter
- Salt and pepper, to taste

Instructions:

1. Begin by placing the whole chicken in a large pot and covering it with water. Bring the water to a boil and then reduce the heat to a simmer. Allow the chicken to cook until the meat easily slips off the bones. This might take about 1.5 to 2 hours, depending on the size of the chicken.

2. Once the chicken is fully cooked, remove it from the pot and set it aside to cool. Keep the cooking liquid in the pot and increase the heat to medium-high to reduce it to one pint. This process concentrates the flavors and creates a more flavorful jellied chicken.

3. While the liquid is reducing, pick the meat from the bones of the chicken. Ensure that you remove any fat and gristle from the meat. Cut the chicken into good-sized pieces and place them in a wet mold.

4. As the liquid continues to reduce, skim off any fat that rises to the surface. This step is essential to ensure a clear and attractive final dish.

5. Once the liquid has reduced to one pint, dissolve half a box of gelatine in it. Stir well to ensure that the gelatine is fully dissolved. Add a tablespoon of butter, salt, and pepper to the liquid. Stir again to incorporate the seasonings.

6. Carefully pour the hot gelatine mixture over the chicken in the mold. Ensure that the liquid fully covers the chicken pieces. Season the chicken well with salt and pepper.

7. Allow the jellied chicken to cool at room temperature for about 30 minutes, then refrigerate it for at least 4 hours, or until it is fully set and firm.

8. To serve, gently unmold the jellied chicken onto a serving platter. You can do this by briefly dipping the mold into warm water to loosen the edges. Cut the jellied chicken into slices and serve cold.

Similar Recipe Dishes:
If you enjoy jellied chicken, you might also want to try these similar recipe dishes:

1. Potted Chicken: Similar to jellied chicken, potted chicken involves cooking and preserving the meat in fat or butter. The meat is then shredded and served cold, making it a delicious and indulgent option.

2. Pork Terrine: A French classic, pork terrine, is made by combining ground pork with various herbs, spices, and often other ingredients such as vegetables or dried fruits. The mixture is then cooked in a terrine mold, creating a savory and flavorful dish that can be enjoyed cold or at room temperature.

3. Fish Aspic: Aspic can also be made with fish, where fish stock is used instead of chicken broth. Various types of seafood, such as shrimp, lobster, or salmon, can be incorporated into the aspic, creating a visually stunning and delicious dish.

Remember, jellied chicken is a versatile dish that can be served as an appetizer, a main course, or even as part of a buffet. Its unique texture and flavors make it a delightful addition to any meal.