Condiments | Chicken Jelly

  • 3 litres water
  • 1.5 kg chicken, roasted
  • 2 leeks, sliced
  • Chicken giblets
  • 1 sour apple, quartered
  • 2 celery stalks, chopped
  • 1 carrot, chopped
  • 2 pears
  • 60 g assorted berries
  • 2 cm cassia / cinnamon (optional)
  • 15 g assorted fresh herbs
  • 15 g assorted dried herbs
  • 5 g pomegranate seeds
  • 10 black peppercorns

For a rich jelly remove only the breast meat from the roasted chicken, place the bones, meat and skin in a large pot with the giblets, cover the chicken pieces with water and choice of berries, fruit, herbs, spices and vegetables. Bring to a low boil, cover, reduce heat and simmer for three hours. Strain the liquid through muslin into a new pot, reduce until there is about 300 mililitres (20 tablespoons) remaining. Leave to cool, store in refrigerator.

Alternatively put a whole chicken with the giblets of two chickens in a large pot with vegetables, herbs and spices, cover with water, simmer for three hours, strain as above.