Name: Chicken piftie
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 5 h 50 min
Cuisine: Románia
Ingredients: 1000 g chicken thigh, bone-in, skin-on; 2 pack gelatin, for a firmer aspic; 6 clove garlic, halved, to flavour the stock and for serving; 2 pcs carrot, sliced into rounds; 1 pcs parsley root, sliced into rounds; 1 pcs onion, quartered; 2 pcs bay leaf; 2 pcs boiled egg, for garnish, sliced into rounds; salt, to taste; black pepper, to taste, whole

Method

Prepare the ingredients
Rinse the chicken thighs, clean the vegetables, slice the carrot and parsley root into rounds, and quarter the onion.
Cook
Place the chicken thighs in a large pot, cover with cold water, add the vegetables, bay leaves, peppercorns and salt, and simmer gently until tender, skimming off the foam as you go.
90 min
Separate the meat and stock
Lift the meat out of the stock, remove the skin and bones, and tear the meat into small pieces, arranging them in an attractive mould. Strain the stock and crush the garlic into it.
Dissolve the gelatine
Soften the gelatine in a little cold water, then dissolve it in the hot stock, and season with salt and pepper to taste.
10 min
Assemble in the mould
Arrange the meat in the mould, decorated with the egg slices and carrot, then pour over the seasoned stock.
Chill
Cover the mould and place it in the fridge for at least four hours, until the aspic has set completely. Turn it out of the mould before serving.

Nutrient	Total (6 servings)	1 servings
Energy	2 510 kcal	418 kcal
Fat	171 g	28 g
of which saturates	47 g	7,9 g
Carbohydrates	35 g	5,8 g
Protein	199 g	33 g
Fibre	8,2 g	1,4 g

Chicken piftie

Ingredients

Method

Prepare the ingredients

Cook

Separate the meat and stock

Dissolve the gelatine

Assemble in the mould

Chill

Allergens and diets

Rating

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