Aspic Of Chicken And Vegetables

Preparation:

Preparation: Following the instructions on the package and with the required amount of water, prepare the jelly, then let it cool. In the meantime, harden the egg, initially placing it in cold water and letting it cook for exactly 10 minutes from the start of boiling, then cool it and peel it. Remove the central bone from the chicken breast and any scraps and cuticles, then flatten it with a meat tenderizer and finally cook it over high heat in 2 spoonfuls of hot olive oil. Salt and pepper it and cut it into thin strips. Peel and trim the carrots and cut them lengthwise into thin slices, using the special device (mandoline), then cut them into strips. Do the same with the green zucchini. Also cut the pepper into very thin strips, having previously removed the stalk, seeds and internal membranes. Peel the celery and cut it into strips. Cut out 4 diamond shapes from the slices of ham which will be used to decorate the bottom of the mold and cut the rest into strips (julienne). When the jelly is cold enough to "pull" (that is, to veil a spoon that will be dipped in it), pour a ladleful of it into a 22 cm diameter skullcap mould. Decorate the bottom with the hard-boiled egg cut into wedges, arranged in a pinwheel, and with the ham diamonds, placed between them. Cover again with a little gelatin then put the mold in the fridge to let it set. Take it out as soon as the gelatin has solidified and fill it with half of the courgettes, carrots, ham, pepper, celery and chicken, then repeat the layers with the rest of the ingredients, arranged in the same order: the last layer must be chicken, which you will level Well. Pour all the remaining jelly into the mold to cover the filling. Transfer the preparation to the refrigerator, leaving it there for at least 4 hours, then unmold the aspic onto a serving dish (to do so easily, pass the mold briefly over the steam of a boiling pot) and serve immediately.