Green plate aspic with chicken

Name: Green plate aspic with chicken
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Chicken breast (approx. 600 g) on the bone with skin; 1/2 bunch Thyme; 2 (60 g each) small onions; 150 g Celery; 1 TEASPOON black peppercorns; 1 TEASPOON Salt; 4 TABLESPOONS White wine vinegar; 3 Eggs (size M); 1 Protein; 250 g Broccoli; 2 Courgettes (about 400 g; 150 g frozen peas; 9 sheets Gelatine; 7-10 Tbsp Gauze cloth

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Chicken breast (approx. 600 g) on the bone with skin
1/2 bunch Thyme
2 (60 g each) small onions
150 g Celery
1 TEASPOON black peppercorns
1 TEASPOON Salt
4 TABLESPOONS White wine vinegar
3 Eggs (size M)
1 Protein
250 g Broccoli
2 Courgettes (about 400 g
150 g frozen peas
9 sheets Gelatine
7-10 Tbsp Gauze cloth

Directions

1
Wash the chicken breast and pat dry. Wash thyme and pat dry. Put some twigs aside for garnishing. Peel and quarter the onions. Wash the celery, dab dry and cut into large pieces. Put chicken breast, onions, thyme, celery, pepper and salt in a pot.
2
Add vinegar and a good 800 ml of cold water. Bring to the boil and simmer for about 20 minutes at medium heat. In the meantime, boil the eggs for about 10 minutes until hard, then rinse and peel them. Remove chicken breast, peel skin, remove meat from bone and cut into fine slices. Let the chicken stock cool down. Whisk the egg white and stir into the cold stock. Bring to the boil while stirring and pour through a gauze cloth. Clean and wash broccoli and divide into florets. Clean and wash the zucchini, dab dry and slice diagonally. Cook broccoli in chicken stock for 8-10 minutes over medium heat. Cook zucchini for 3-5 minutes, peas for 2-3 minutes. Let the stock cool down lukewarm.
3
Bring to the boil while stirring and pour through a gauze cloth. Clean and wash broccoli and divide into florets. Clean and wash the zucchini, dab dry and slice diagonally. Cook broccoli in chicken stock for 8-10 minutes over medium heat. Cook zucchini for 3-5 minutes, peas for 2-3 minutes. Let the stock cool down lukewarm. In the meantime soak the gelatine. Cut eggs into slices. Arrange eggs, chicken, zucchini, broccoli and peas on 4 cold rinsed plates. Squeeze the gelatine and dissolve in the lukewarm stock. Pour the stock over the prepared ingredients and chill for at least 3 hours. Garnish with thyme
4
In the meantime soak the gelatine. Cut eggs into slices. Arrange eggs, chicken, zucchini, broccoli and peas on 4 cold rinsed plates. Squeeze the gelatine and dissolve in the lukewarm stock. Pour the stock over the prepared ingredients and chill for at least 3 hours. Garnish with thyme
5
waiting time approx. 4 hours