Ingredients

• 2.5 pound whole chicken
• 3 large parsley roots
• 2 large carrots
• 4 sheets of leaf gelatin or 4 teaspoons powdered gelatin
• 1 large yellow onion
• 1 whole head garlic, crushed
• 8 cups vegetable stock
• Salt and pepper to taste

Directions

• Wash and peel the root vegetables.
• Cut the carrot and parsley into thirds. Cut the onion into large wedges.
• Place vegetables in vegetable stock in a large stock pot and boil until fork tender.
• Remove vegetables from stock and set aside.
• Taste stock and add salt and pepper if desired.
• Place the whole chicken in the vegetable stock and boil, covered, until chicken is cooked.
• Add crushed garlic to stock pot and continue to boil chicken for 5 more minutes.
• Remove chicken from stock pot. Dissolve gelatin in a little water and then add to stock pot.
• Piece the chicken and place in glass casserole dish.
• Pour stock through a sieve over the chicken pieces and cover completely with liquid.
• Let the stock cool completely and then put the dish in the refrigerator.
• Leave the dish in the refrigerator until the aspic has set completely.
• Serve cold by slicing the aspic and serving with a piece of the chicken.
  

#maindish

Recipe submitted by Peace Corps Moldova staff