Jellied Chicken

Description

In Romanian: Piftie de pasare

This recipe can be made with hen, rooster or goose. The tastiest one, though, is that made from turkey meat.

Ingredients

• 3 lbs / 1,5 kg chicken
• 1 onion
• 1 carrot
• 1 celery root
• 1 parsnip
• 2 bay leaves
• 3 – 4 juniper berries
• gelatin as needed
• juice from one lemon
• salt

Directions

1. Wash and clean the chicken.
2. Place in a large pot and just cover with water. Boil over slow to medium heat. Remove the foam as it forms. Then add salt, vegetables, bay leaves and juniper berries.
3. Cover the pot almost completely. Boil until the meat falls off the bones. Remove the bones and place the meat on the bottom of one or several deep plates.
4. Chop the garlic, add some salt and mix with the meat broth. Strain and then pour on top of the meat in plates. Refrigerate so that it gels.
5. To obtain a nice, clear jelly you have to boil slowly, with the pot almost covered.
6. If, after boiling, the liquid is not sticky and gluey, add some gelatin.
7. Divide the meat and place in a few deep plates.
8. Garnish with some thin lemon slices.
9. Strain the liquid and add on top of the meat.
10. Place the plates in a cool place to gel.