Jellied chicken terrine
Starter and main course
600 g. chicken
1 stick of celery
1 bay leaf
30 g. powdered gelatine “GelGià”
350 g. “giardiniera” (The “giardiniera”, also called “country giardiniera” or Piedmontese appetizer, is a compound of broken vegetables, boiled in water and vinegar and used as a side dish, garnish or component of other dishes).
Prepare a vegetable broth, add salt and boil the chicken for an hour. Let the broth cool and filter it. You will need a liter.
Add 30 g. of powdered gelatine “GelGià” to the warm broth and mix well not to form lumps. Line a plumcake tin with clingfilm and pour in about half a centimeter of broth. Put it in the fridge and leave it to thicken. Cut the chicken into small pieces, mix it with the “giardiniera” and fill the terrine. Pour the remaining broth up to cover the compound. Put it in the fridge for some hours until the gelatine has thickened. Remove it from the terrine before serving.