1 kg of cleaned chicken faggot
3 cloves of garlic, minced
1 large onion, chopped
1 tablespoon of salt
1/2 teaspoon of black pepper
2 sprigs of rosemary
1/4 cup of butter
1 tablespoon of dried marjoram
2 envelopes of unsalted white gelatin
2 cups of chicken broth
1 cup of heavy cream
1 kg of cleaned chicken faggot
3 cloves of garlic, minced
1 large onion, chopped
1 tablespoon of salt
1/2 teaspoon of black pepper
2 sprigs of rosemary
1/4 cup of butter
1 tablespoon of dried marjoram
2 envelopes of unsalted white gelatin
2 cups of chicken broth
1 cup of heavy cream
Sauté the garlic and onion in butter, over low heat
Add the chicken faggot, salt, pepper, rosemary, and marjoram, and cook over high heat, stirring occasionally, until the chicken is tender and falling apart
In a bowl, combine gelatin with 1/4 cup of hot water
Let it hydrate for 5 minutes
Dissolve the gelatin in warm chicken broth and reserve 2/3 cup of broth
Blend the chicken faggot with the reserved broth and gelatin until smooth
Add heavy cream and mix well
Pour the mixture into a 28.5 x 11.5 cm greased English muffin tin, reserving 2/3 cup of broth
Refrigerate until firm
Place the cold faggot mixture on top
Refrigerate for at least 6 hours
Unmold and serve with crackers
Serves 20.
