Side
FDR Aspic
PrepPr20 minCookCk2 hTotalTot2 h 20 minServesSrv6Ca:PCa:P1:3.4
Ingredients
- 4-pound chicken
- 1 carrot, sliced
- 1 stalk of celery (including leaves), cut up
- 1 bay leaf
- 3 cloves
- 1 package of gelatin
- 4 tsp cold water
- Salt (to taste)
- Pepper (to taste)
Directions
- Boil chicken in salted water to cover, along with celery, carrot, bay leaf, and a few cloves, until chicken is tender, about 1-1.5 hours.
- Remove chicken from the broth, take meat from the bones, and cut it fine.
- Put the bones back in the pot and continue to boil until broth is reduced to 1 pint, then add salt and pepper to taste.
- Soak gelatin in 4 tsp cold water, then stir it into the hot strained broth.
- Pour the broth over the cut-up chicken, which has been arranged nicely in a mold.
- Chill in the refrigerator until set, about 4 hours.
Nutrition Facts
Per serving (1 of 6). Does not change when you scale ingredients.
- Calories 117.88333333333333
- Total Fat 14.9g
- Saturated Fat 4.5g
- Polyunsaturated Fat 3.9g
- Monounsaturated Fat 6.5g
- Cholesterol 98.3 mg
- Sodium 1167 mg
- Carbohydrate 4.1g
- Fiber 0.6g
- Sugar 0.5g
- Protein 158.4g
- Calcium 101.2 mg
- Phosphorus 344.3 mg
- Ca:P ratio 1:3.4
- Vitamin A 196.8 mcg
- Vitamin C 1 mg
- B2 (Riboflavin) 0.4 mg
- B3 (Niacin) 4.8 mg
- B5 (Pantothenic) 0.1 mg
- B6 0.4 mg
- Folate 35.4 mcg
- B12 2 mcg
- Vitamin K 4.9 mcg
- Copper 2.3 mg
- Zinc 5.1 mg
- Selenium 75.7 mcg
