Chicken in aspic etc recipes.

Directions 1. Clean the chicken thoroughly. 2. Cover with boiling water and add carrot, bay leaf and salt. 3. Cook until tender (2 or 3 hours), depending on the age of the chicken. 4. Remove the chicken, strain broth. 5. Soften gelatin in cold water for five minutes; add to the 3 1/2 cups of hot stock and stir until dissolved. https://www.youtube.com/watch?v=aj9sVl7gsFQ Grandma’s tomato aspic I make plain aspic w juice from boiled beets https://www.youtube.com/watch?v=2NBJuCDhzgc beef aspic from scratch https://twitter.com/intent/tweet/complete?url=https%3A%2F%2Fnatashaskitchen.com%2Fukrainian-aspic-recipe-kholodets%2F&text=Ukrainian%20Aspic%20Recipe%20%28Kholodets%29&latest_status_id=1062354469470515200 Pork + chicken aspic In Burma if you don’t have gelatin, you may be able to make it out of natural gelatin from the meat, or set in agar agar (kyauk chaw) made with flavored meat stock. I still remember the best aspic from my time in Poland, esp. at a co-op, where the food was noticeably better than in the dorms. Chicken “kurchek” was one of the first words I learned in Polish. 11-13-2018