Roast chicken jelly
Ingredients
- 200 g roast chicken meat
- 200 ml chicken stock (or chicken gravy)
- 100 ml cream
- salt and white pepper
- 1 sachet powdered gelatin
Method
- Chop the meat, add stock and cream and puree mixture. Pass through a sieve if in doubt. Season to taste. Gently heat the chicken puree. Dissolve the gelatin in a little water and slowly pour into the chicken puree, stirring constantly. Set aside to cool, stirring occasionally. When cooled, pour into dish and put in fridge to set.