Chaudfroid of Chicken

Chaudfroid of Chicken

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Servings: 6
Calories: 780


  • 6 cooked chicken joints
  • 4 1/3 floz aspic jelly
  • 12 1/2 floz mayonnaise
  • lettuce leaves
  • 3 sticks celery
  • 2 hard-boiled eggs

for the garnish

  • stoned seeded olives or gherkins
  • tomato wedges or slices


  • Remove the skin, excess fat, and bones from the chicken joints, keeping the pieces in neat shapes.
  • Melt the aspic jelly, and leave to cool.
  • Just before it reaches setting point, while still tepid, add half the mayonnaise, and whisk in. Blend to a smooth consistency.
  • Place the chicken joints on a wire cooling tray and coat with the mayonnaise sauce as soon as it reaches a good coating consistency.
  • Arrange the lettuce leaves on a serving dish and place the chicken joints on top.
  • Prepare and chop the celery, slice the eggs, and arrange these round the chicken.
  • Spoon the remaining mayonnaise over the celery and egg.
  • Garnish with the olives or gherkins and the tomatoes.
Calories: 780 kcal
Carbohydrates: 16 g
Protein: 24 g
Fat: 68g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 208 mg
Sodium: 528 mg
Potassium: 316 mg
Fiber: 1 g
Sugar: 12 g
Vitamin A: 254 IU
Vitamin C: 2 mg
Calcium: 30 mg
Iron: 1 mg
Ingredients Chicken, Chicken Joints
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