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Pressed Chicken CD MC 60mins plus chilling
Serves 4 Cold Poultry Main Course Gluten Wheat Dairy Free
Ingredients 4 Chicken portions Water 1 Carrot, quartered 1/2 Onion Salt 3-4 Peppercorns 1 Bay Leaf 2-3 Cloves 15g/3teasp Powdered Gelatine 3 tbsp warm water Parsley to garnish
Instructions
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.
3. Strain 480ml/16fl.oz. of the hot cooking liquor into a measuring jug, removing any fat.
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 dissolves.
5. Add the dissolved gelatine to the hot stock and mix well. Set aside.
7. To serve - turn out onto a large serving platter, cut in slices and garnish with parsley. Serve with salad
More Chicken Recipes | General Prep & Cooking Times
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