All Easy Recipes. Cook all that you can cook. Pickled Chicken
(Escabeche)
 
What You Need:            (To Serve: 6)
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  • 1 can (10 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 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 -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.


     
     
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