Directions:
- Clean the chicken thoroughly.
- Cover with boiling water and add carrot, bay leaf and salt.
- Cook until tender (2 or 3 hours), depending on the age of the chicken.
- Remove the chicken, strain broth.
- Soften gelatin in cold water for five minutes; add to the 3 1/2 cups of hot stock and stir until dissolved.
- Cool and add brandy.
- Skin and bone the chicken; cut into slices.
- Spray a ring mold (individual molds will work just fine, too) with cooking spray; pour a thin layer of the aspic in the bottom of the mold and place in the refrigerator.
- When firm, arrange the chicken slices and drained peas in layers on the aspic.
- Fill the mold with remaining aspic and chill until firm or overnight.
- Unmold onto salad greens and fill center with a good quality mayonnaise.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.61 Kcal (1309 kJ) | ||
| Calories from fat | 136.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.18g | 23% | |
|---|---|---|---|
| Cholesterol | 390.51mg | 130% | |
| Sodium | 720.36mg | 30% | |
| Potassium | 449.32mg | 10% | |
| Total Carbs | 6.41g | 2% | |
| Sugars | 1.54g | 6% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 34.74g | 69% | |
| Vitamin C | 18.4mg | 31% | |
| Vitamin A | 4.9mg | 163% | |
| Iron | 9.8mg | 54% | |
| Calcium | 23.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 128.72 Kcal (539 kJ) | ||
| Calories from fat | 56.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.25g | 23% | |
|---|---|---|---|
| Cholesterol | 160.8mg | 130% | |
| Sodium | 296.61mg | 30% | |
| Potassium | 185.01mg | 10% | |
| Total Carbs | 2.64g | 2% | |
| Sugars | 0.63g | 6% | |
| Dietary Fiber | 0.1g | 1% | |
| Protein | 14.3g | 69% | |
| Vitamin C | 7.6mg | 31% | |
| Vitamin A | 2mg | 163% | |
| Iron | 4mg | 54% | |
| Calcium | 9.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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