Aspic Chicken

Preparation:

Preparation: Boil the eggs and let them cool. Bone the chicken, cut it into strips, put it in a bowl together with the ham cut into thin strips and season with oil, lemon juice, a pinch of salt and one of pepper. Then let the mixture rest for 2 hours, covered in the bowl. In the meantime, melt the gelatin and pour a part of it on the bottom of an aspic mould, forming a layer about one centimeter thick; put the mold in the freezer to make the jelly solidify quickly. Incorporate the gherkins and olives cut into slices and the peppers cut into strips into the chicken and ham mixture, also adding a little melted and warm gelatine. Now place the mixture in the mould, leveling it well and surrounding it with the sliced eggs: leave a void of about one centimeter around it into which you will pour the remaining jelly, covering the surface with this too. Keep the mold in the refrigerator for a few hours before serving the aspic upside down on a serving plate and garnished as you like. The excellent 'Chicken Aspic' should be kept in the refrigerator for a few hours.