The jellied chicken -CLASSICS OF THE AMERICAN METHODIST FAMILIES
The Classic Grand Americana recipe. The popular pastry was recommended to all the Methodist families of the United States of America in 19108 all year. The original recipe of the STATE OF ALASKA NATIVE INDIAN TRIBE SIOUX.
This particular soup was served in the house in the back yard of the house, on the event of Arbor Luncheon(1908). The jellied chicken was served to 42 guests.
For this classic Native American jellied chicken you will need
1 chicken
1 small onion
4 whole cloves
1 bay leaf
1 sprig of parsley
1 package of gelatine to every two quarts of stock (ratio is 1:2 quarts)
1package of lemon jelly
1 pinch of kosher salt
In preparing the jellied chicken, your chicken should be cooked the day before serving it.
Cook the your chickens in a plenty of boiling water, allowing to each fowl the proportions of the spics accordingly:
1 chicken- one very small onion chopped fine, four whole cloves, one bay leaf, one sprig of parsley.
Cook the chicken until it is perfectly tender so the bones will slip out easily. Remove all skin particles of gristle and bones, cut the meat into small pieces but do not chop(tear the meat with your hands). Strain the broth, and let it stand in a cool place until every particle of fat can be skimmed off. Skim the fat fully. Soak your gelatine according to the instructions on the package and then heat and dissolve th skimmed off broth. Dissolve your soaked gelatine in proportions-
1 package of gelatine to every quarts of stock
The gelatine first must be soaked in a little of cold water and only then added to the hot broth.
Strain the broth. Wet (or grease with butter dividual moulds), put them into the bath of the cold water and then pour in the bottom of the moulds a little of lemon jelly. Let it harden in the fridge, then half fill the mould with the bits of chicken, drop a nice sprig of parsley, and pour the broth over the chicken which must be cool over it. Place the molds on ice until firm,