Chicken Aspic with Salad Bouquet

For the chicken in aspic with salad bouquet, soak the gelatin.chicken breast and vegetables cut into small cubes. Cook in chicken stock and season to taste.Stir in squeezed gelatin and allow to cool.Brush terrine mold or dario mold with oil and line with cling film, fill in the brawn and spread evenly. Prepare the oil dressing and garnish (roast pumpkin seeds).Cut the chicken aspic with an electric knife, arrange and garnish.

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