Jellied Chicken is made from the left overs of a roast chicken.
Method Take the bits of meat from the carcass and place in a bowl. Boil up the skin and bones with water (just covering the bones) and a little salt and concentrate the stock by taste. This might take up to an hour but could be a lot less. Pour into a separate container and refrigerate until the fat solidifies. Skim off the fat. Warm gently until liquid then pour over the chicken and refrigerate until solid.
Serving suggestions. It is really great served with new boiled potatoes, with a salad or simply as a white bread sandwich.