Festive Chicken Aspic (Pollo in Gelatina)
In Italy, a festive chicken aspic (Gelatina di pollo) is a holiday staple, often also used to transform leftover capon or turkey roast into an elegant centerpiece. It is visually stunning yet surprisingly light-my family always welcomes a break from a heavy Christmas feast. Best of all, it can be prepared entirely in advance for a stress-free dinner party.
Servings 8 people
Calories 324kcal
Ingredients
- 6 cup Chicken stock depening on the size of you mold
- 2 Egg whites
- 16 sheets PerfectaGel Gold Gelatin Sheets
- 1 roasted chicken
For the decoration
- 3 carrots
- 2 cup peas
- 1 leek
- 1 sprig fresh parsley
Instructions
Prepare the vegetables
- Wash the vegetables and cut the carrots and leeks into decorative shapes or slices.
- Boil each vegetable separately in salted water for only 5 minutes. They need to be cooked but must remain nice and firm to hold their shape and color in the jelly.
- Drain and let them cool completely.
Clarifying the stock
- Whisk the egg whites in a bowl until frothy
- Combine them with the cold stock in a pot.
- Bring to a slow simmer. Do not stir once the "raft" of egg whites forms on the surface. Let it simmer gently for 45 minutes
- Filter the liquid through a cheesecloth, discarding the egg whites.
Preparing the gelatine
- In a small pot, warm up 100 ml (scant ½ cup) of the clarified stock and dissolve the gelatine sheets into it (using the ratio indicated on your box, or roughly 1.5 sheets).
- Pour this liquid into the bottom of your mold to form the top layer of your aspic.
- Place the mold in the fridge and leave it to solidify for 30 minutes.
- Remove the mold from the fridge. Decorate the set layer with fresh parsley leaves, arranging them artistically as this will be the face of the dish (remember they will be upside down).
- Prepare another 100 ml of stock, dissolve the necessary gelatine, and gently pour it over the parsley.
- Return to the fridge to solidify for another 30 minutes.
- Remove from the fridge and place the carrot slices on top of the set jelly.
- Cover with more prepared stock and gelatine mixture, then put back in the fridge to set.
- For the next layer, add the chicken pieces mixed with the peas.
- Cover with more stock and gelatine mixture and return to the fridge.
- Repeat the process for the last round, adding a mix of chicken, peas, and carrots.
- Finish by making a circle with the leeks around the edge or center, depending on your mold shape.
- Pour over all the remaining stock and gelatine mixture.
- Leave the mold in the fridge overnight to set completely.
Preparing for serving
- When you are ready to serve, cover the open top of the mold (which will become the base) with fresh parsley leaves.
- Briefly dip the mold in warm water to loosen it, then carefully turn it upside down onto a serving dish.
Video
Nutrition
Calories: 324kcal | Carbohydrates: 15g | Protein: 40g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 95mg | Sodium: 375mg | Potassium: 647mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4349IU | Vitamin C: 18mg | Calcium: 45mg | Iron: 3mg
