GREAT
CHICKEN RECIPES
CHICKEN
BRAWN RECIPE
1
boiling or roasting chicken (with giblets)
2
tablespoons water
¼
teaspoon ground nutmeg
1
medium onion
6
peppercorns
Parsley
2
hard-boiled eggs
Salt,
pepper
4
slices lean ham
1-tablespoon
gelatine
Grated
nutmeg
Joint
chicken and place into a large saucepan together with all of the giblets, add
peeled and chopped onion, nutmeg, peppercorns, a sprig parsley, and salt.
Just
cover with cold water and bring slowly to the boil.
Remove
any scum from the surface.
Cover
and simmer for 1 hour or until tender.
Skin
and remove the meat from the bones and cut the meat into 2.5 cm (1 in.)
pieces.
Replace
skin and bones into the saucepan and boil until the stock is reduced to 1½
cup.
Remove
all the fat from the surface and strain and reserve the stock.
Sprinkle
the gelatine over the 2 tablespoons of water and dissolve over hot water.
Sprinkle
base of 1 litre (1¾ pint) plain mould with chopped parsley and arrange slices
of hard-boiled egg decoratively.
Top
with strips of ham and chicken in alternate layers.
Sprinkle each layer with a little grated nutmeg, pepper and
chopped parsley.
Pour
the stock gently over to cover meat then refrigerate until set.
Serves
6.
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