Chicken aspic

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Ingredients

For chicken broth
chicken (wings and thighs)	500-700 g
water	2 l
carrot	1 PC
bulb onions	1 PC
Bay leaf	1 PC
peppercorns	2 pcs
salt
freshly ground pepper
Additional ingredients
gelatin	30 g
pickled cucumbers	2-3 pcs
parsley, dill

general information

Total production time

12 h

Active production time

1 hour minutes

Complexity

Easy

Number of servings

Step-by-step recipe with photos

Prepare chicken broth .
Rinse the chicken with cool water.
Pour water (2 liters) into a saucepan, add chicken and bring to a boil.
Skim off the foam and reduce the heat.
Add the onion, carrots and cook for about an hour, at a low simmer, until the meat is well cooked and just separates from the bones.
15 minutes before the broth is ready, add salt, bay leaf and peppercorns.

Remove onions, carrots and spices from the prepared broth (discard the boiled onion).
Remove the chicken from the broth, separate the meat from the bones and cut it.
Strain the broth through cheesecloth.

Separate 1 glass from the broth, cool it and soak gelatin in this broth for 1 hour.
Heat the broth with the swollen gelatin over low heat until the gelatin dissolves, without bringing to a boil.

Pour 1-1.3 liters of broth into a saucepan and pour the broth with gelatin into it. Mix well.

Cut pickled cucumbers into circles or semicircles.
Cut out stars or other shapes from boiled carrots.
Pour a thin layer of broth with gelatin into the prepared form, place in a cool space and let it thicken slightly.
Place carrot flowers, herbs, pieces of cucumbers, etc. into the thickened but not frozen jelly. and place in the refrigerator until completely frozen.

Place pieces of chicken meat on the frozen layer of jelly.

Place cucumber slices on top and pour another layer of jelly.
Refrigerate until completely frozen.

Lay out all the meat in this way until the mold is filled - pouring jelly over any layer and cooling until the gelatin hardens.

When the jelly has set perfectly, lower the mold with the aspic into hot water for 1 minute and turn it over onto a plate with the bottom side up.

Bon appetit!

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Chicken aspic

Recipes: 4

chicken breast – 1 pc.
onion – 1 pc.
carrots – 2 pcs.
gelatin – 1 tbsp.
quail eggs
green peas (canned)

I am Venus

November 26, 2010, 11:36 pm

boiled chicken meat 200 gr.
200 gr.
ham or smoked sausage (whatever you like and find it in the refrigerator) 1 liter of broth
gelatin packet (20 g)
1 boiled carrot
2-3 boiled eggs

julit

17 February 2010, 19:05

– one chicken carcass (preferably chilled, not frozen)
for aspic:
– gelatin
– spices (dark pepper, bay leaf, dill, carrots, onions, celery, fresh garlic)
– salt
for soup:

asya rabbit

09 February 2009, 10:44

I always check proportions by eye.
chicken legs without skin and fat - 2 pcs
. boiled carrots - 0.5 pcs.
hard-boiled eggs – 2 pcs.
lemon
parsley and dill

natul"ka

28 April 2008, 17:35

Nina and Ulyana Tarasova “And we have cookies!”

10 chicken jellied recipes

Appetizing, tender chicken aspic is perfect as a cool appetizer for a festive table or as an element of a hearty daily menu. Preparing the dish is simple and quite quick, if you do not take into account the time allotted for freezing, and the result is guaranteed to turn out wonderful.

Savory chicken fillet aspic

Transparent and not very fatty chicken fillet aspic is an excellent way to pamper your loved ones with something delicious.

To prepare the dish you will need:

chicken breast – 0.3 kg;
carrots (medium) – 2 pcs.;
water – 1 l;
gelatin – 1 tbsp. l.;
parsley – 1 (small) bunch;
garlic – 2 cloves;
onion – 1 pc.;
table salt – 1 tsp;
ground dark pepper – 1/3 tsp.

Boil the chicken fillet over low heat. Add salt and pepper.
Peel the vegetables and wash the herbs.
We cut the onions and garlic into slices, and the carrots into half rings.
Add vegetables to broth.
We dilute gelatin with boiled water according to the instructions.
Cut the finished fillet into careful cubes.
Place the meat on prepared plates.
Decorate with parsley leaves and carrot pieces. Pour in the broth, strained through several layers of gauze and mixed with gelatin.
Let it harden in the refrigerator for a couple of hours.

You can serve the aspic with garlic sauce, mustard, horseradish or ketchup.

Cooking in a bottle

Chicken aspic in a bottle is very similar in appearance to store-bought chicken rolls, but in taste it is significantly superior to them. In addition, preparing such a dish is not at all difficult, you just have to try it.

For the “roll” in a bottle you will need:

chicken carcass – 1.5 kg;
prunes – 0.1 kg;
walnuts – 0.1 kg;
gelatin – 30 g (depending on the brand);
garlic – 2 cloves;
spices - at your discretion.

Cut the chicken into pieces and set to boil in salted water.
Separate the finished meat from the bones and cut into cubes.
We dilute gelatin in boiled warm water. After swelling, combine with strained broth.
Lightly fry the nuts. Mix with chopped garlic and prunes.
Combine the mixture with chicken. Fill with broth.
We transfer the ingredients into a bottle with a wide neck (for example, kefir). Place the roll in the refrigerator to harden.
We release the aspic from the plastic and serve it to the table cut into portions.

To contrast the menu, the dish can be supplemented with dried mushrooms, vegetables or giblets.

Multicooker recipe

It is very convenient to cook chicken aspic in a slow cooker. With this method of production, the broth will not boil away and will turn out transparent, the meat will “come off” from the bone perfectly, and the slab will remain unstained.

For aspic you need to take:

chicken fillet – 0.5 kg;
chicken drumstick – 0.3 kg;
legs - 0.3 kg;
onion – 1 pc.;
carrot (medium) – 1 pc.;
gelatin – 20 g;
quail eggs – 10 pcs.;
cherry tomatoes – 10 pcs.;
cucumbers – 0.2 kg;
table salt - to taste.

Peel the onion and carrots. Place together with the pieces of meat into the multicooker bowl.
Pour in 1 liter of water.
We send it to cook for 1.5 hours, having previously set the “Soup” program.
Boil quail eggs.
Separate the cooled meat from the bones.
Place chopped vegetables (not counting boiled onions, which you just have to throw away) and eggs on the bottom of portioned plates or silicone molds, and meat on top.
Pour in the broth mixed with gelatin.
Put it in the cold.

To make the finished dish look beautiful and festive, you can cut out circles, stars, diamonds, etc. from vegetables, and decorate the eggs in the form of boats or other shapes at your discretion.

Chicken aspic with gelatin

An economical chicken aspic with gelatin can be prepared using only the chicken drumstick. And if you add green peas and boiled carrots to the dish, it will also turn out quite wonderful.

Chicken aspic

There are some dishes that are not entirely easy to prepare, but their very appearance inspires a solemn mood and arouses appetite.

Chicken aspic is an excellent treat for the whole family, which often resembles ordinary jellied meat, only in the most dressed up and festive way. It won’t be difficult to prepare it with the help of our detailed instructions - choose the option you like and start cooking!

How to serve chicken aspic

Most often, in videos from the web, we can see that such a dish is given to guests in a small bowl, laying out the appetizer in portions. But some chefs prefer to serve chicken jellied meat in a large bowl, like, for example, regular jellied meat.

This dish has no special requirements - do it the way you like best. But if you really like professional recipes with photos that are reminiscent of restaurant food, choose the portioned option for serving snacks.

Naturally, the most important thing about this dish is its appetizing and beautiful appearance. That is why colorful vegetables and even greens are used in production.

Chicken aspic, a unique step-by-step recipe

To pleasantly surprise your household, pour the dish into an unusual dish - corrugated, with wavy edges, and so on. After all, when you turn the snack over and place it on the tray, it will retain its unusual shape and attract even more admiring glances.

Ingredients

Chicken legs – 700 g;
Carrots – 1 large young root vegetable;
Purified water – 2 l;
Onions – 2-3 pcs.;
Flavored peppercorns - to taste;

Gelatin – 10-20 g;
Bay leaf - to taste;
Salt - to taste;
Parsley – 1 bunch;
Pickled cucumbers – 2 pcs.

How to make aspic from chicken legs at home

First, let's process the chicken legs. You can also use poultry wings for the traditional version of aspic, although it will be even more convenient to cook the broth on the legs (they contain more meat).
We wash our bird under cold water. Then put a suitable saucepan on the fire and pour purified water inside.
Place the chicken thighs in cool water, turn the heat to medium and begin preparing the broth for the aspic.
When the liquid boils, reduce the heat and remove the foam from the surface of the broth. Remember that a clear and beautiful chicken aspic will only come out if you often reduce the noise when cooking the broth.
In the broth, cleared of foam, we lower the washed whole carrots and onions, from which we simply remove the husks. We also omit the bay leaves for scent.
We cook the broth for at least 50-60 minutes, during this period of time the vegetables will be perfectly cooked and will give the water their own taste, and the bird meat will become soft and can be easily removed from the bone.
Remove the finished chicken broth from the heat. Salt and pepper at your discretion.
Remove the onions from the pan and discard them. Leave the carrots.
We also remove the cooked chicken legs, remove all the pulp from the bones, and then chop them with a knife.
We pass the liquid remaining in the pan through a clean gauze sieve to create a clean and very transparent aspic.
When the liquid has cooled, pour 200 ml of broth and dissolve the gelatin crumbs in it, leaving it for about an hour.
When the gelatin granules swell and noticeably increase, put this part of the chicken broth on the stove and bring it to a hot state, stirring so that the component is completely dissolved in water.
Add the part with the dissolved gelatin back to our saucepan with the broth and mix well.
We'll chop the cucumbers perfectly - it's best to cut the vegetables into aspic with imagination, for example, in an unusual shape in the form of a circle, a heart, and so on. This will add a festive mood to the dish.
We select a suitable vessel for freezing the aspic. It may not matter what shape with rather high sides.
Pour a little broth into it and put it in the cold for 15-35 minutes, so that this layer thickens noticeably.
Now let’s put our beautifully chopped vegetables into the aspic, as well as washed and coarsely chopped parsley.
Again we hide the vessel in the cold so that the layer sets and the appetizer does not lose its beauty in the future.
After this, it’s the turn of the chicken meat. Place it on top of the vegetables so that the layer is even and quite dense.
Fill the chicken with broth so that it is 100% in it, but not very much.
Put it in the cold and wait for this layer to thicken.
When this happens, put another layer of chicken into the bowl, and then fill it again with broth and let it harden well and set in the refrigerator.
We take the one hundred percent cooled and frozen aspic out of the mold and place it with the bottom layer up so that it comes out beautiful and extraordinary.

The easiest way to turn the aspic over is to pour warm water over the container with it for a couple of seconds - the top layer of the broth with gelatin will melt slightly, and then the appetizer will quickly fall behind the walls of the bowl.

Recipe for traditional portioned chicken fillet aspic

Ingredients

Chicken fillet – 500 g;
Onions – 2 pcs.;
Carrots – 1 pc.;
Gelatin – 25 g;

Celery – a bunch;
Bay leaf – 3-4 pcs.;
Purified water – 2 l;
Dark pepper - to taste;
Salt - to taste.

How to create your own savory aspic from homemade chicken

We wash the fillets in cool water under the tap and then put them in a pan of water and put them on fire.
Peel the onion and place it in the boiling liquid with the chicken meat. We will also peel the carrots, but leave the fruit whole and send it to boil in the broth.
We'll also throw in a bay leaf for flavor. Let's cook the broth for aspic, and then let the water cool.
Separately pour in gelatin to give the snack thickness and so that it holds its shape perfectly. To do this, pour the cooled broth into a glass and let the capsules swell in it.
Then heat the liquid and dissolve the gelatin in it.
Mix all the broth again, pouring the chicken jelly back into the pan. Let's stir a couple of times.
Add salt and spices to the pan to your taste.
Pour a middle layer of broth into the bottom of the serving bowls and put it in the refrigerator to thicken.
When this happens, chop the cooked carrots. You can simply crumble it into circles, or you can cut out the most elaborate patterns.
Pour the carrots into bowls, adding washed celery greens, chopped coarsely.
Lightly pour in the broth and put it in the refrigerator to harden.
On top of this layer we will crumble the chicken meat, which we will cool and chop with a knife. Pour chicken broth on top and hide the portioned plates again until they harden.
The chicken will again become the outermost layer - lay out the rest, filling it with broth.
Let the dish set completely in the refrigerator.

Serve the chicken aspic to the table by removing it from the molds and turning it upside down.