Chicken Chaudfroid Recipe |
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You will need :- 1 small whole chicken (3-3½ lb.) 1 chicken stock cube 1 pint water ½ packet aspic jelly ½ pint mayonnaise few anchovy fillets 1 box mustard and cress 6 stuffed olives, sliced
Preparation Time:- 40 minutes
Cooking Time:- 30 minutes
Joint the chicken into six pieces (see Quick Tip below). Put chicken into a pan with the stock cube and water, bring slowly to the boil, cover and simmer for 30 minutes. Drain and remove the skin. Stand the pieces on a wire rack with foil underneath. Leave until quite cold.
Make up the aspic as directed on the packet, cool and mix with the mayonnaise. Cut the anchovy fillets into thin strips. Cut roots off the mustard and cress and wash.
Spoon the setting sauce over each chicken piece. Allow to set completely, then repeat the process. Garnish with anchovy fillets and olives slices. Arrange the chicken pieces on a plate, with bunches of cress in between each piece. Serve immediately. Serves 4.
Quick Tip
To joint a chicken into 6 pieces, separate the legs and hips and cut the breast into 2 portions. Use the carcass and wings for stock or soup, as they are too difficult a shape to cover with sauce.
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