Chicken Aspic
From:	Marielle, Quebec, Quebec, Canada
Comments:	What a treat on a hot summer day! It is important to leave chicken and consomme [mixed with gelatin] and any boiled vegetable pieces to cool to room temperature before making this aspic, or white [fat] streaks could show on top of the aspic.
Ingredients	Preparation
1 whole chicken breast Water 1 onion, quartered Salt and pepper, to taste 1 [10-ounce / 284-mL] can beef consomme 1 1/2 to 2 tablespoons [10.5 to 14 g] unflavored gelatin 1/2 can [consomme] cold water [5 ounces - 142 mL] 1 [19-ounce / 540-mL] can small peas, well-drained Minced parsley or fresh parsley sprigs [optional, to decorate] Optional Sliced hard-boiled egg Boiled, cold carrot slices or any other vegetable pieces	Into a saucepan, completely cover chicken breast with cold water. Add onion pieces; salt and pepper. Boil chicken until no longer pink inside; leave to cool completely in broth. Remove from broth and refrigerate chicken breast until cold; skin, bone then slice chicken whites. Meanwhile, heat beef consomme until just boiling and soak gelatin in cold water until swollen. Completely dissolve gelatin into hot consomme. Leave to cool completely, but do not refrigerate. Evenly arrange* well-drained peas over the bottom of a glass mold [bread loaf or other dish]. Cover peas with chicken slices. Really slowly pour cooled consomme/gelatin mixture all over. Refrigerate until set, for approximately 10 hours. Unmold, turning mold upside-down; serve, decorated with parsley if desired. When unmolded, peas will be on top and chicken underneath which is important to be able to easily slice the chicken aspic before serving. Optional *So that all decorations will be part of the aspic, decorate top [bottom of mold] and/or sides of aspic with cooled hard-boiled egg slices, cooled boiled carrot slices or any boiled cooled vegetable pieces, while preparing the aspic. or Decorate the aspic just before serving.