Chicken in Aspic on Brook Cress

Put the chicken in a pot and together with onions, root vegetables, bunches of herbs, garlic and a few peppercorns, place in cold salted water, bring to the boil and cook until tender. Take out the chicken, let it cool down and remove the meat. Cut the chicken and ham into small cubes. Strain the chicken stock and season about 500 ml of it with a dash of vinegar, salt and pepper to make a very strong stock. Soak the gelatine in cold water, squeeze it out and dissolve it in a little heated broth. Mix into the broth. Mix ham, chicken meat and peas, place in a loaf pan lined with plastic wrap and pour chicken broth over. Chill in the refrigerator for a few hours until the sulz is firm to the touch. Turn out the sulz and cut into slices. Marinate the watercress with marinade and arrange on plates with the sulz slices. Cut the boiled eggs into slices and the onion into rings. Garnish the brawn with slices of eggs, radishes and onion rings.

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