INGREDIENTS

INSTRUCTIONS

Place the chicken, peppercorns, thyme, celery, carrots and onion in an
oven-proof dish. Almost cover with water and then foil. Place in a
moderate oven for 15-20 minutes until the breasts are just cooked
through. Allow to cool completely. Reserving the stock.  Melt the
butter in a sauce-pan add the flour and cook thoroughly.  Then add the
bay-leaf and remove from the heat.  Place the gelatine granules in a
heat-proof bowl, heat the stock and  then pour over the gelatine
whisking thoroughly until completely  dissolved.  Put the white sauce
back onto the heat and slowly add the stock and  gelatine, allow to
simmer for a couple of minutes. Then remove from  the heat and allow to
cool but not set.  Stir the cream into the sauce as it is cooling.
Remove the skin from  the chicken and place on a board or plastic tray.
Pour the white sauce  generously over the chicken. Place in a cool
place and allow to set  for 2-3 hours.  When the sauce is set make up
the aspic according to manufacturers  instructions.  Allow to cool and
thicken.  Meanwhile make diamond shapes from the cucumber and place on
top of  each chicken piece.  When the aspic is a glue like consistency
brush over the chicken  pieces and allow to set for 1-2 hours.  Garnish
with the salad leaves.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”

Nutrition (calculated from recipe ingredients)
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Calories: 351
Calories From Fat: 76
Total Fat: 8.6g
Cholesterol: 86.5mg
Sodium: 122.9mg
Potassium: 574.3mg
Carbohydrates: 38.3g
Fiber: 3g
Sugar: 17.5g
Protein: 29.1g