Chicken CD MC 60mins plus
4 Cold Poultry Main Course
Gluten Wheat Dairy Free
4 Chicken portions
1 Bay Leaf
3 tbsp warm water
Parsley to garnish
1. Place the
chicken in a large saucepan together with the carrot, onion, bay leaf salt ,
pepper and cloves. Cover with water then bring to the boil. Reduce the
heat, cover and poach the chicken for 40 minutes until well cooked.
2. Remove the
chicken from the pan and pull the flesh from the bones and shred into
largish pieces. Set aside.
480ml/16fl.oz. of the hot cooking liquor into a measuring jug, removing any
4. Place the gelatine and warm water in a heatproof bowl, mix well and
set over a saucepan of simmering water. Heat, stirring, until gelatine
Add the dissolved gelatine to the hot stock and mix well. Set aside.
6. Arrange the chicken in a wetted mould, alternating the light and dark meat the
pour over the gelatine stock. Place a plate with a weight on top and refrigerate
for at least 2 hours until set.
7. To serve - turn
out onto a large serving platter, cut in slices and garnish with parsley. Serve
Chicken Recipes | General Prep & Cooking Times
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