Jellied Chicken

This is a Roman recipe which I learnt from my mother.

It is to be eaten like a brunch. It can be made out of turkey, rooster, hen or goose. But chicken is the fastest way to cook it.

 Ingredients

1 Chicken

1 Carrot (Cut in Cubes)

1 Onion

1 Tbsp Gelatine

6 Flakes Garlic

1 Stick Celery

1 Bay Leaf

3-4 Black Peppercorns

A Small Bunch Parsley

Salt and Pepper to Taste

Method

1. Cut the chicken half lengthwise. Wash and clean well.
2. Place chicken in a large saucepan.
3. Boil chicken with pepper-corns and water for 7-8 minutes.
4. Remove the scum from the chicken and add carrot cubes to the boiling chicken.
5. Wash onion but do not peel it.
6. Add onion in its jacket to the chicken.
7. Cover n simmer for 5-8 mins.
8. Tie the celery n parsley in a bundle with a clean thread and add it to the pan.
9. Add salt, pepper and bay leaf and continue to simmer till the chicken is tender.Keep aside to cool, debone the chicken and shred it.
10. Place the chicken in a square ceramic plate.
11. Strain the chicken stock to remove the spices.
12. Add gelatine in half cup of cold boiled water.
13. Combine the warm chicken stock with the gelatine in a pan and heat it but do not boil it.
14. Add the garlic paste and adjust seasoning.
15. Pour the hot stock over the chicken pieces.
16. Let it cool. Cover and refrigerate overnight to set.
17. Cut it into slices like cake.
18. Tastes best with Garlic Bread or Ketchup.