159—Chicken Aspic

The quantities of meat are the same as for ordinary aspic; there need only be added to it either two oven-browned hens, or their equivalent in weight of roasted fowl carcases, and poultry giblets if these are handy. It is always better, however, to prepare the stock with the hens and giblets and to keep the carcases for the clarification. This clarification follows the same rules as that of the ordinary aspic, except that a few roasted-fowl carcases, previously well freed from fat, are added to it.

In the case of this particularly delicate aspic, it is more than ever necessary not to overdo the amount of gelatine. It should be easily soluble to the palate in order to be perfect.