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  Added: Sep 27, 2007  •  Visited (683)  •  Print version Print this recipe (76)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pickled Chicken
(Escabeche)
What You Need:
  • 1 can (10¾ ounces) condensed chicken broth
  • 2 pounds chicken parts
  • 2 cups sliced onions
  • 1 cup white vinegar
  • 3 medium carrots, diagonally sliced
  • 2 medium bay leaves
  • 1 envelope unflavored gelatin
  • 1 lemon, sliced

  • How To Cook:
    1. Combine all ingredients except gelatin and lemon in a large saucepan; cover and simmer 45 minutes, or until done. Cool.

    2. Remove chicken from broth, reserving broth. Remove chicken from bone; chop.

    3. Sprinkle gelatin over ½ cup reserved broth in saucepan to soften; place over low heat, stirring until gelatin is dissolved.

    4. Add gelatin-broth mixture to remaining broth mixture.

    5. Arrange lemon slices in a 9 by 5 by 3-inch loaf pan; cover with about ¼-inch thick layer of gelatin mixture. Chill until slightly firm.

    6. Chill remaining gelatin mixture; fold in chicken. Pour chicken mixture onto bottom layer; chill until firm.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Americas » Bolivia
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Condiments » Vinegar
    Main Ingredient » Vegetables » Onion
    Dish » Marinades & Pickles

     





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