Aspic: The Revival of a Gelatin-Based Jewel - Biscayne Times

Name: Aspic: The Revival of a Gelatin-Based Jewel - Biscayne Times
Ingredients: 1 pound chicken thighs with skin mostly removed; 32 ounces chicken stock; 2 large carrots, peeled and thinly sliced; 1 medium-size yellow onion, peeled and cubed; 1/2 cup lightly chopped cilantro or other preferred fresh herbs; 1 cube chicken bouillon (I like Knorr); 1/2 cup fresh green peas; 2 .25-ounce packages of Knox unflavored gelatin; 6 hard boiled eggs, halved

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Keywords

vintage
retro
Recipe
Japanese natto
Chinese steamed chicken feet
sea urchin
uni
aspic
Gelatinous
Sid Hoeltzell
Ukrainian kholodets
Biscayne Times Contributor
Latvian aspic

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